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White Chicken Chili

Warm up with a bowl of hearty White Chicken Chili topped with shredded cheese and chopped cilantro and served with cornbread.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 287kcal

Ingredients

Instructions

  • Melt 3 tablespoons of butter in a large pot over medium-high heat.
  • Add the minced onion. Cook while stirring for 3 minutes.
  • Add diced green chilies and minced garlic. Cook while stirring for 1 minute.
  • Stir in the flour, cumin, oregano, and cayenne pepper. Cook while stirring for 2 minutes. The mixture will clump together.
  • Pour in the chicken broth. Cook while stirring for two minutes, until the flour is dissolved.
  • Reduce the heat to medium. Stir in the milk, diced chicken, great northern beans, and corn.
  • Bring to a simmer, stirring occasionally. Remove from heat.
  • Top bowls of chili with shredded pepper jack cheese and chopped cilantro

Video

Notes

Adapted from my slow cooker white chicken chili recipe which you can find here if you prefer to make it that way.

Storage

Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

Nutrition

Serving: 1cup | Calories: 287kcal | Carbohydrates: 17g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1052mg | Potassium: 256mg | Fiber: 2g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 303mg | Iron: 1mg
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