Quick White Chicken Chili

par
Southern Living Quick White Chicken Chili in a bowl to serve


Photo:

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel


Active Time:
30 mins

Total Time:
30 mins

Servings:
8

Two store-bought shortcuts make this comforting soup a cinch to make. One is ​​the chili seasoning mix, which not only thickens the soup, but adds heat and a smoky-earthy flavor from the

cumin

included in it. The other hero ingredient is

shredded rotisserie chicken

, one of our regular go-tos for effortless weeknight meals.

Meanwhile, the canned green chiles impart a mild kick, and come in a close third for ingredient MVP too. All said and done, you truly cannot tell that this soup is semi-homemade.

Ingredients


  • 2


    Tbsp.


    olive oil


  • 1


    large


    sweet onion

    , chopped (about 2 cups)


  • 2


    garlic cloves

    , finely chopped (2 tsp.)


  • 4


    cups


    shredded rotisserie chicken

    (from 2 rotisserie chickens)


  • 2

    (

    14 1/2-oz.

    )

    cans chicken broth


  • 2

    (

    4-oz.

    )

    cans chopped green chiles


  • 1

    (

    1 1/4-oz.

    )

    pkg. white chicken chili seasoning mix


  • 3

    (

    15 1/2-oz.

    )

    cans white beans

    (such as navy beans), drained, rinsed, and divided

  • Toppings:

    Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves, and chopped avocado

Directions

  1. Heat olive oil in a large Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until onion softens, about 4 minutes.

  2. Stir in chicken, broth, chiles, seasoning mix, and 2 cans of the beans. Coarsely mash remaining 1 can beans; stir into chicken mixture.

  3. Bring to a boil over high. Cover and reduce heat to low; simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10 minutes. Serve with desired toppings.