When the weather turns chilly, nothing hits the spot like a hot bowl of Southwest White Chicken Chili. This is my take on the popular white chicken chili, packed with the vibrant flavors of the Southwest that’ll transport you straight to your favorite Tex-Mex joint.
This Chili Soup is Quick and Easy!
I’ve never quite figured out whether white chicken chili is chili or soup. I think it can go either way, and it probably doesn’t really matter because it’s a delicious and craveable meal, no matter how you label it.
ANYWAY. Just a quick word about shortcuts, if you don’t mind. One of the reasons I love this chili/soup is that it’s so easy and comes together in under an hour. And one of the ways that happens is by using rotisserie chicken, which is pretty accessible and usually not much more expensive than buying raw (most stores roast them in large quantities, and then package up the day’s leftovers to sell as shredded, which brings down the initial price overall). They’re decently seasoned, and you get a mix of white and dark meat, a beautiful combo for a chili like this one.
I bristle when a soup recipe adamantly calls for cooking chicken from scratch. Yeah, it’s delish, and for something like this Southwest White Chicken Chili, you get the added benefit of a homemade broth. Thumbs up on cooking from scratch!
But when you’re just trying to get dinner on the table after a long day, and everyone’s hungry and borderline crabby, I support the shortcut. I can break down a rotisserie chicken in less than 5 minutes … which is a third of the time it takes to cook a chicken breast.
You will never be shortcut shamed here on SoupAddict. My recipe also calls for salsa verde. Make your favorite homemade version, if you like. Or just buy the jar. It’s all good. And it’s still homemade soup! I mean, chili!
Southwest White Chicken Chili is —
- A fun and zesty twist on a classic chicken chili recipe.
- Quick to the table, thanks to a few simple shortcuts like rotisserie chicken, canned beans, and jarred salsa.
- Thickened with masa harina, which gives it an authentic Southwestern flavor.
- A one-pot dish, which means easy cleanup.
- A hearty meal that’s perfect for the whole family.
If you love the breezy goodness of chicken chili, you might also enjoy my Easy White Chicken Chili, for a super-fast meal, or my mom’s classic Chicken Chili Soup with pasta, which is a decades-long family fave!
Key Ingredients
Chicken — As I mentioned above, I call for a rotisserie chicken for this recipe because it’s a fast track to juicy, well-seasoned chicken. Remove the skin and, of course, the meat from the bones. Don’t forget to flip the bird over and pull out the two oysters at the base of the spine. They’re a treat for the chef (you!).
Vegetables & Legumes — In line with its southwest leanings, I use onions, red bell peppers, green chiles, corn, and white beans to give lots of flavor and body to the chili. Note that you’ll be pureeing a part of the beans to help thicken the soup and add some creaminess.
Seasonings — Tex-Mex spices and lots of salsa verde add zest to this chili. I love salsa verde’s tomatillo tang, but you can seamlessly substitute your favorite tomato salsa. Choose your heat: mild, medium, or hot. It all works here!
Masa harina — Masa harina is a special type of flour made using dried corn kernels that have gone through an alkalizing process (called nixtamalization). It’s used to make the distinctively flavored tortillas we all know and love from Mexico. Here, I’m using masa harina instead of all-purpose flour to both thicken and give a touch of authentic flavor to the chili. If you don’t want to buy masa harina, you can substitute all-purpose flour, 1:1.
How to Make Southwest White Chicken Chili
Ready to make the recipe? Skip to the recipe card now to see the full ingredient list, quantities, prep/cooking times, and printable, detailed instructions. Or, keep scrolling for a visual walk-through of making the chili.
Prep notes
Here’s a quick guide for prepping the ingredients, if you need it (not including anything that simply needs to be measured out of a container, such as dried herbs and liquids).
- Break down the rotisserie chicken, discarding the skin and removing the meat from the bones. Shred the meat.
- Peel and chop the onion, discarding the root/stem ends. Clean the bell pepper and cut out the seed head. Chop into small dice.
- If using fresh corn, shuck the ear and remove the silks. Cut the corn from the cob.
- Clean and slice the green onion, discarding the root end. All other parts can be used, from white to dark green.
- Pluck cilantro leaves from their stems and rinse under water to clean. Pat dry, then mince.
- Measure out 1/2 cup of the white beans and run through a blender or small food processor with a splash of water until smooth.
Cook the aromatics and seasonings
Sauté the onions and bell peppers until softened. Add the green chiles, masa harina, garlic and spices, and mix with the vegetables until fragrant.
Simmer the soup
Add the broth, beans, and bean puree and bring to a simmer.
Add the chicken
Reduce heat to low and stir in the shredded chicken, corn, and salsa verde, stirring well to warm through. Add the dairy.
Finish the soup
Stir in the cheese and cilantro until fully incorporated. Serve with your favorite toppings.
Storing
The chicken chili stores beautifully in the fridge for up to 5 days, and makes lovely lunch leftovers. It can also be frozen for 2 to 3 months.
There’s something magical about a bowl of homemade chili that just makes everything feel right with the world. This Southwest White Chicken Chili is a regular in my house, and I hope it’ll become one of your go-to recipes, too. The combination of convenience and flavor is hard to beat! If you give this recipe a try, let me know how it turns out!
Southwest White Chicken Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion (about 1/2 medium)
- 1/2 cup diced red bell pepper (about 1 small pepper)
- 1 tablespoon masa harina
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (mild, medium, or hot, your choice)
- 3 cloves garlic , minced
- 4 ounces canned green chiles (mild or hot, your choice), drained
- 2 cups chicken broth
- 2 cans white beans (about 28 ounces; great northern, cannellini, etc.)
- 3 cups cooked chicken , shredded or cubed (rotisserie chicken is perfect)
- 12 ounces frozen corn (or 2 ears of fresh corn, shucked and cut from cob)
- 1/2 cup tomato salsa or salsa verde (mild, medium, or hot, your choice)
- 3/4 cup half and half or whole milk
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon minced cilantro leaves
- 1 fresh lime
- Salt and pepper
Suggested toppings:
- More minced cilantro
- Shredded cheese
- Sliced green onions
- Sliced chile peppers (such as jalapenos)
- Sour cream
- Salsa
Instructions
- Heat the oil in a 4 to 5 quart soup pot or Dutch oven over medium until the surface shimmers.
- Add the onions and red bell peppers to pot and saute until softened (about 5 minutes).
- Stir in the masa harina, spices, garlic, green chiles, and a big pinch of salt and cook until the garlic is fragrant (just about a minute or so).
- Pour in the chicken broth and raise the heat to medium-high to bring the soup to an active simmer.
- If you didn’t do this ahead of time, measure out 1/2 cup of the white beans and run them through a food processor or blender with a splash of water or broth. Puree until smooth.
- Stir the puree into the soup, and add the remaining beans.
- Let the soup simmer for 10 minutes.
- Pro tip: If you’re using fresh corn, add the bare cobs to the soup while it’s simmering. It will add so much corn flavor! Remove the cobs at the 10-minute mark, before continuing with the recipe.
- Reduce the heat to low, and add the chicken, corn, and salsa. Stir well and let warm through in the residual heat of the soup.
- Stir in the half-and-half, followed by the shredded cheese and cilantro. Squeeze the juice from half of the lime into the pot. Taste, and add salt and more lime juice until the flavor is bright and savory. Serve with your favorite toppings.