White Chicken Chili

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 3/21/2023

White chicken chili made with white beans, corn, and green chili peppers is a must for cold evenings. This dairy-free version uses almond milk instead of milk, creating a creamy and hearty soup perfect for weeknight meals. The best part is that it’s ready in less than 1 hour!

45 mins
Serves: 4 Save

Ingredients (21)

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups low-sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 small lime
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 15-oz cans great northern beans
  • 1 cup Almond Breeze® Almondmilk
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken, shredded
  • cilantro
  • shredded cheese
  • avocado, sliced
  • green onion
  • tortilla chips

Directions

  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat.
  2. Add onion and sauté until softened.
  3. Add garlic and cook for 1 minute.
  4. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt and pepper.
  5. Drain and rinse beans in a strainer.
  6. Put ½ the drained beans to a food processor with a splash of broth from the soup. Puree until smooth. Keep the rest of the beans whole.
  7. Add pureed beans, whole beans and corn to the soup
  8. Bring the mixture to a simmer and cook for 20 minutes.
  9. Remove from heat and stir in almond milk and cooked chicken.
  10. Serve garnished with cilantro, shredded cheese, avocado slices, green onion and tortilla chips.