White Chicken Chili

5 from 4 votes

White Chicken Chili is the perfect comforting soup recipe. This soup is made completely from scratch and is sure to become a family favorite.

Prep Time5

Cook Time38

Total Time43

Servings: people

Calories: 383kcal

In a heavy bottomed pot, over medium low heat, melt the butter. Add the onion, jalapeño, and garlic, season with salt and pepper, and sauté until the onion is translucent, about 5 minutes.
4 tablespoons unsalted butter, 1 small yellow onion, 1 jalapeno, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
Whisk in the flour, and once fully combined with the butter, whisk in the chicken stock, a little at a time, adding more once what you just added is fully combined. Adding it more quickly as you go, this should take less than a minute.
3 tablespoons all purpose flour, 4 cups low sodium chicken broth
Add in the cumin, oregano, and green chilies and bring the broth to a boil. Add in the chicken, and turn the heat down to a simmer. You should still be able to see intermitent bubbles. Cook for 20 minutes or until the chicken registers 165 degrees on an instant read thermometer (the time this takes will vary depending on the thicknes off the chicken).
2 teaspoons oregano, 2 teaspoons cumin, 10 ounces green chiles, 1 pound boneless, skinless chicken breasts
Remove the chicken from the pot, shred it, and return it to the soup. Stir in sour cream, half and half, corn, and beans and cook until everything is warmed through, about two minutes. Serve topped with sliced avocado, sour cream, cheese, and cilantro.
1/2 cup low fat sour cream, 1/2 cup half and half, 30 ounces great Northern beans, 15 ounces canned corn