White Chicken Chili for the Summer!
White chicken chili for the summer! Light, creamy, and full of flavor—this warm-weather version is perfect with fresh toppings and a citrusy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4–6
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp ground cumin
½ tsp dried oregano
¼ tsp chili powder (optional, for a mild kick)
2 (4 oz) cans diced green chiles
2 cups cooked shredded chicken (rotisserie works great)
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
3 cups low-sodium chicken broth
½ cup frozen or fresh corn (optional)
Juice of 1 lime
Salt and pepper to taste
¼ cup chopped cilantro (for garnish)
Optional toppings: avocado, sour cream, tortilla strips, shredded cheese
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté 3–4 minutes until softened.
Stir in garlic, cumin, oregano, and chili powder; cook for 1 minute until fragrant.
Add green chiles, chicken, beans, and chicken broth. Stir and bring to a gentle simmer.
Add corn (if using) and continue to simmer for 10–15 minutes.
Stir in lime juice and season with salt and pepper to taste.
Ladle into bowls and top with cilantro and desired garnishes. Serve warm or room temp.
Notes
For a creamier version, stir in ¼ cup sour cream or cream cheese just before serving.
Can be made in advance and served chilled as a zesty summer soup.
Add chopped jalapeños or hot sauce for extra heat.
Find it online: https://allrecipesmade.com/white-chicken-chili-for-the-summer/
