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!
1 hour 15 minutes
- 3 boneless skinless chicken breasts, at room temperature
- 4 tablespoons melted coconut oil, divided
- 2 small yellow onions, diced
- 1/4 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 2 cloves garlic, peeled and diced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 cups chicken broth
- one 28-ounce can whole, peeled, fire-roasted tomatoes with juice
- one 14-ounce can cannellini beans, drained and rinsed
- salt and pepper to taste
- Heat the oven to 425 F. Line a baking sheet with parchment paper.
- Rub the chicken breasts with 2 tablespoons of the coconut oil and season with salt and pepper. Place on the lined baking sheet and bake for 25 minutes. While the chicken is baking, prepare the soup.
- In a large soup pot over medium-high heat, heat the remaining 2 tablespoons of coconut oil until it shimmers. Add the onions, bell pepper, jalapeno, garlic, cumin, chili powder and paprika. Cook for 8 minutes, stirring frequently, until the onions are soft.
- Stir in the chicken stock and fire-roasted tomatoes. Increase the heat to high and bring the mixture to a boil. Boil for 2 minutes. Reduce the heat to low, cover and simmer for 35 minutes.
- Remove the chicken from the oven and allow it to cool slightly. Using two forks, pull apart the chicken into bite-size pieces.
- With a wooden spoon, break apart the tomatoes in the chili. Stir in the beans and the chicken. Cover and simmer for 20 more minutes.
- Allow the soup to rest for 10 minutes. Add salt and pepper to taste. Serve topped with a lime wedge, cilantro or both.