white chicken chili

Name: white chicken chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 tbsp olive oil; 1 medium yellow onion; 5 cloves of garlic; 4 tablespoons of sofrito (optional); 1 tablespoon of whole coriander (crushed); 2 teaspoons of dried oregano; 1 teaspoon of cumin; 4 cups chicken stock; 2 cans of white beans (your favorite white bean will work; I use great northern beans); 2 cups of cooked chicken; 8 oz canned diced green chilis; 12 oz salsa verde; 1-2 cups frozen sweet corn (I use a 12 oz bag); 8 oz softened cream cheese; Salt and pepper to taste

2 steps

Prep:10minCook:35min

makes 6 2-cup servings (12 cups total)

Updated at: Sun, 07 Sep 2025 05:02:01 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories523.5 kcal (26%)

Total Fat24 g (34%)

Carbs50.3 g (19%)

Sugars8 g (9%)

Protein28.6 g (57%)

Sodium1624.2 mg (81%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

1yellow onion

medium

5cloves of garlic

4 tablespoonssofrito

optional

1 tablespoonwhole coriander

crushed

2 teaspoonsdried oregano

1 teaspooncumin

4 cupschicken stock

2cans of white beans

your favorite white bean will work, I use great northern beans

2 cupschicken

cooked

8 ozcanned diced green chilis

12 ozsalsa verde

1 cupsfrozen sweet corn

Instructions

Step 1

In a Dutch oven or soup pot, sauté the chopped onions in olive oil over medium heat until translucent. Then, add the chopped garlic. Season with salt and stir until the garlic is fragrant (about a minute), then add your dry spices to toast in the oil. Cook that, stirring for a few minutes before adding the sofrito and then deglazing with the white wine.

olive oil1 Tbsp

yellow onion1

cloves of garlic5

sofrito4 tablespoons

whole coriander1 tablespoon

dried oregano2 teaspoons

cumin1 teaspoon

Step 2

Then add your chicken stock, canned beans, canned chilies, salsa verde, and cooked chicken. Bring to a boil and then turn down to a simmer for 30 minutes. Remove from the heat and add the bag of frozen sweet corn. Stir to combine and slightly cool down the soup. Then add one brick of softened cream cheese and mix until fully incorporated.