White Chicken Chili Recipe

Chili is one of those foods you can't go wrong with — there are so many varieties to choose from! There's bison chili, buffalo chili and even turkey chili with adzuki beans. But I'll let you in on a secret: this White Chicken Chili recipe is my new favorite for the winter. It puts a new spin on the typical chili recipe by using chicken breasts and cannellini beans for a whole lot of protein and flavor.

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Best of all, this white chicken chili recipe comes together in under 90 minutes. No more waiting all day to get a bowl of chili on the table. Ready to try this new take on an old favorite?

Start by heating the oven to 425 F and lining a baking sheet with parchment paper. While the oven heats up, drizzle the chicken breasts with 2 tablespoons of coconut oil and season with salt and pepper to taste. Place them on the baking sheet and slide that chicken into the oven. As it bakes for the next 25 minutes, we're going to get that soup started.

Grab a large soup pot and, over medium-high heat, heat the other 2 tablespoons of coconut oil until it's nice and shimmery. Then add in the nutrition-rich onions, bell pepper, jalapeno, garlic, cumin, chili powder and paprika. I love how colorful this white chicken chili is, as it's an indication of how good it is for your plus makes it more interesting to cook and eat.

Cook that up for 8 minutes, steadily stirring the ingredients, until the onions are nice and soft.

Once the onions have softened, it's time to add the rest of the good stuff. Stir in the chicken stock and fire-roasted tomatoes. Crank the heat up and bring the pot to a boil for 2 minutes. Then lower the heat to low, cover and let all the flavors simmer for 35 minutes.

The chicken should be cooked by now. Remove it from the oven and let it cool until it won't burn your fingers. Then, using two forks (or your fingers if you're up for it!), shred the chicken into bite-sized pieces.

Next, grab a wooden spoon and break apart the tomatoes in the chili. Then add in the cannellini beans and the shredded chicken. Cover the pot again and let it simmer for another 20 minutes. Turn off the heat and let the soup rest for 10 minutes. Use this time to gather your favorite chili toppings, like diced avocado, a lime wedge, a sprinkle of cheddar cheese or even gluten-free tortilla chips. Yum!

I hope this white chicken chili recipe earns a place on your wintertime menu — I know it's on mine!