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+ servings

White Chicken Chili

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Servings: 4
Author: Pam - For the Love of Cooking


  • 1 tbsp olive oil
  • 1/2 large sweet yellow onion diced
  • 1 small poblano seeded and diced
  • 1/2 jalapeno seeded and diced
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 3 cloves of garlic minced
  • 4 cups of chicken broth
  • 1 4.5 oz can diced green chiles
  • 2 cans white cannellini beans drained (divided)
  • 1 1/2 cups of roasted chicken chopped
  • 1/4 cup fresh cilantro chopped + more for garnish
  • Sea salt and freshly cracked pepper to taste

  • Garnish:
  • Avocado
  • Fresh cilantro
  • Cotija cheese grated
  • Tortilla chips


  • Heat the olive oil over medium heat in a Dutch oven or heavy bottom pan.
  • Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano then cook, stirring often, for 3-4 minutes.
  • Add the minced garlic, and cook, stirring constantly, for 1 minute.
  • Add the chicken broth, one can of beans, and the green chiles.
  • Bring to a boil then reduce heat to low and simmer for 30 minutes.
  • Mash some of the beans with the back of your spoon.
  • Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Serve with fresh avocado, cilantro, shredded cheese, and tortilla chips, if desired. Enjoy.