White Chicken Chili
White Chicken Chili made with green chiles, corn, beans, and tender chicken. Quick, hearty, and topped with cheese and salsa verde.
Servings: 6
Calories: 281kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- ¼ cup diced onion
- 2 cups cooked chicken cubed or slightly shredded
- ¾ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 4 ounces diced green chiles canned
- 15 ounces whole kernel corn canned, drained
- 15 ounces navy beans canned, drained
- 32 ounces chicken broth/stock
- 2 ounces cream cheese cut in blocks and room temperature
Toppings
- monterrey jack cheese shredded
- salsa verde
- tortilla strips
Instructions
- Heat olive oil in a soup pot over medium-high heat and add the onions. Sauté until they become soft and translucent.
- Next, sprinkle in the chili powder, cumin, granulated garlic, and salt, stirring with the onions for just a few seconds until the spices are fragrant and slightly toasty.
- Stir in the cooked chicken, followed by the canned green chiles, drained corn, and drained beans.
- Once combined, pour in the broth or stock and allow the soup to heat through. Add the cubed cream cheese. And stir well until the cream cheese is melted.
- Bring the soup to a gentle simmer (being careful not to boil) and let it cook for about 15 minutes.
- Serve hot with tortilla chips on the side and finish with toppings of Monterey Jack cheese and salsa verde.
Notes
Making sure the cream cheese is room temperature and cubed will help it melt more quickly in the soup.
Monterrey Jack cheese and salsa verde compliment this soup great but you can also add cilantro, limes or avocados.
Nutrition
Calories: 281kcal | Carbohydrates: 27g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 1332mg | Potassium: 472mg | Fiber: 4g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 3mg
