White Chicken Chili
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
I love the contradictions that happen with this soup. Like, it’s soft but chunky. The sour cream and milk give it a soft consistency, but the beans and shredded chicken make it chunky. It’s smooth but spicy – same story with the sour cream contradicting the spice from the green chilies. It’s these contradictions that make for a perfect bowl of soup!

Ingredients for Single Meal

  • 3 - large boneless chicken breasts
  • 1 - small white onion(s)
  • 2 - 15 oz. can(s) white beans
  • 1 - 4 oz. can(s) green chiles
  • 4 - cup(s) chicken stock
  • 1 - tsp ground cumin
  • - Salt and pepper
  • 1 - cup(s) sour cream**
  • 1/2 - cup(s) heavy cream**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
  • - Salt and pepper
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Cooking Directions for Single Meal

  1. Open, drain, and rinse white beans. Chop white onion.
  2. In a large saucepan or Dutch oven, add the chicken breasts, onion, green chiles, chicken stock, ground cumin and salt and pepper. Bring to a boil. Stir in the 2 cans of drained white beans. Let simmer about 30 minutes or until chicken is cooked through. Use 2 forks to shred the chicken into bite size pieces.
  3. Immediately before serving, stir in the sour cream and heavy cream.
  4. Prepare veggies.
  5. Serve White Chicken Chili with veggies.

Freezeasy Meal Prep Directions

  1. Chop 2 white onions.
  2. Open, drain and rinse 4 cans of white beans.
  3. Open 2 cans of green chiles.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 3 large boneless, skinless chicken breasts
  • Half of the chopped white onions
  • Half of the canned white beans, drained
  • Half of the canned green chiles
  • 4 cups chicken stock
  • 1 tsp ground cumin
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to saucepan or Dutch oven to cook the chicken. Once the chicken is cooked, shred it with 2 forks. Stir in sour cream and heavy cream just before serving.

Special notes

If you would prefer to not add chicken stock to your baggie, make a note on your label or bag to add at the time of cooking.

Dairy-Free Modifications

Omit the sour cream and heavy cream and serve as a soup for a dairy free meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

White Chicken Chili

Printable Label Instructions

Thaw and transfer to saucepan or Dutch oven to cook the chicken. Once the chicken is cooked, shred it with 2 forks. Stir in sour cream and heavy cream just before serving.
Serve with side salad.

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