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southwest chicken white chili
Lauren Eliza Eats

Southwest Chicken Chili

Southwest Chicken White Chili is a creamy, comforting chili made with shredded chicken, white beans, green chiles, jalapeños, and southwest spices. Finished with a touch of heavy cream and sour cream for richness. It’s a hearty and flavorful alternative to traditional red chili.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Soup
Cuisine: American, Southwest
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 small yellow onion diced
  • 2 jalapeños minced
  • 2 cloves garlic minced
  • 1 lb boneless and skinless chicken breasts or thighs
  • 1 tsp salt
  • ½ tsp garlic power
  • ½ tsp onion powder
  • 1 (15 oz) can white beans (cannellini or great northern) rinsed and drained
  • 1 (4 oz) can diced green chiles
  • 1 cup fresh or frozen corn
  • 3-4 cups chicken broth (more if you like it thinner)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper to taste
  • 1 cup heavy cream
  • ½ cup sour cream

Method
 

  1. In a large soup pot, heat the olive oil on medium low heat.
  2. Add diced onion and minced jalapeño to the pot. Cook until softened, about 4–5 minutes.
  3. Stir in garlic and cook for another 30 seconds until fragrant.
  4. Season chicken breasts or thighs with salt, garlic, and onion powder.
  5. Add chicken, white beans, green chiles, corn, chicken broth, and spices.
  6. Stir to combine and bring to a gentle simmer.
  7. Cover and simmer for 20–25 minutes, or until chicken is fully cooked and tender.
  8. Remove the chicken, shred with two forks, and return it to the pot.
  9. Adjust consistency of chili with more chicken broth, heavy cream, and sour cream. Adjust salt and pepper to taste.
  10. Top with sour cream dollop and fresh cilantro. Serve warm.