20 Minute White Chicken Chili is one of the most satisfying and easiest recipes to make on ABK. If you have 20 minutes, a soup pot, and can squeeze a lime you’re in business. Serve with anything from bread to tortilla chips, it’s a complete meal in a bowl!
20 Minute White Chicken Chili has been in my recipe archives for years and I promise is the easiest dinner you’ll every make. If you are a beginner cook, this recipe is a perfect way to get in the kitchen and start cooking. Each spoonful of this soup is loaded with chicken, white beans, a few green chilis, and a bit of cream. There’s also a hint of spice from the cumin and zest from the lime juice. These flavors all come together so nicely for the most delicious savory soup! I love it served with a loaf of crusty bread, or some tortilla chips, cheese and a dollop of sour cream. My favorite accompaniment is this Green Chili and Cheese Cornbread .
I love the simplicity of 20 Minutes White Chicken Chili. Start by cooking the chicken and onion in a big soup pan. Remember to not overcook the chicken from the start! I think this is one of the most common mistakes made when using chicken as a base in a recipe. The chicken is cooked initially, then added back to the dish and cooked again for a few minutes. I cook chicken for about 4 minutes per side over medium heat in a covered pan for this recipe. You may check to see if the chicken is done by slicing it in the thickest part.
Need something to bring to your next chili cook-off? This white chicken chili is your answer! Or make it the night of Halloween for a post-trick-or-treating meal. Also perfect for the holidays when you have gifts to wrap and other holiday baking on your list of to-do’s. Make a pot of 20 Minute White Chicken Chili and keep on the stove simmering for family and guests. This recipe makes about 6-8 bowls or about 12 cups of soup which means it’s perfect for a small crowd. Also easy to double if you want leftovers! It freezes really well too- just put it into quart-size freezer bags (or freezer-safe plastic or glass containers). When you’re ready to eat it again place the frozen soup into a pot and heat it up on medium heat. Enjoy!
20 Minute White Chicken Chili
The quickest and tastiest dinner in less than 20 minutes! Guaranteed hit with your family and friends. Get a loaf of bread or some tortilla chips and you have a complete meal!
- 2 tablespoons olive oil
- 1 medium onion chopped optional, I have also made it without in a hurry!
- 1 1/2 lbs chicken breast boneless, trimmed of any fat skinless ( about 2-3 large chicken breast halves)
- 1 lime juiced
- salt and pepper
- 4 oz can chopped green chiles, or one fresh Anaheim chili, chopped
- 1 clove garlic chopped
- 3 15 oz cans small white beans, with juice I like S&W brand
- 3 cups chicken broth
- 1 small bag frozen corn, white or yellow about 2 1/2 cups, canned works as well!
- 2 teaspoons coriander
- 2 teaspoons cumin
- salt and pepper to taste
- 1/2 to 1 cup cream or half and half optional, but highly recommended
- sour cream and grated cheese for serving
Using a stockpot or large pan, cook the onion in the olive oil for about 5 minutes or until softened. Season with salt and pepper.
Add the chicken breasts, season with salt and pepper. Squeeze lime juice over top of chicken in pan. Cover the pan and cook for about 8 minutes on medium heat, turning once.
Remove the chicken from the pan to a cutting board and set aside. The chicken should be cooked and no longer pink in the middle. Chop or shred the chicken.
To the pan on stove, add garlic, and can of chopped green chiles. Saute for about 1-2 minutes on medium heat. Be careful to not burn the garlic.
Add white beans, chicken broth, corn and spices. Bring to a boil for 2-3 minutes. Add chopped or shredded chicken back to the pan, along with cream or half and half. Reduce heat and bring to a simmer on medium heat.
Serve with sour cream and grated cheese.