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Cozy White Chicken Chili with Crispy Tortilla Strips

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A creamy, comforting white chicken chili made with tender chicken, white beans, and green chiles, topped with crispy homemade tortilla strips. This quick and easy recipe comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn kernels
  • 2 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1/2 cup sour cream or plain Greek yogurt
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 6 corn tortillas
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder (optional)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Make the crispy tortilla strips: Preheat oven to 375°F (190°C). Stack corn tortillas and cut into thin strips, about 1/4-inch wide. Toss with olive oil, salt, and chili powder. Spread in a single layer on a rimmed baking sheet. Bake for 12-15 minutes, stirring halfway, until golden and crunchy. Let cool.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add garlic, poblano peppers, and jalapeño (if using). Cook 2-3 minutes until softened.
  3. Toast the spices: Add cumin, oregano, chili powder, and smoked paprika. Stir constantly for 30-60 seconds until fragrant.
  4. Build the creamy base: Pour in chicken broth and add one can of drained cannellini beans. Bring to a gentle boil, then reduce to a simmer. Use an immersion blender (or transfer to a regular blender) to blend until smooth and creamy.
  5. Add remaining ingredients: Stir in the second can of whole cannellini beans, diced green chiles, frozen corn, and shredded chicken. Simmer for 10-15 minutes, stirring occasionally.
  6. Finish with creaminess and acid: Remove from heat. Stir in sour cream or Greek yogurt, fresh lime juice, and chopped cilantro. Taste and adjust seasoning.
  7. Serve immediately: Ladle chili into bowls and top with crispy tortilla strips and optional garnishes.

Notes

For a dairy-free version, replace sour cream with full-fat coconut cream or dairy-free yogurt. For a vegetarian option, skip the chicken and double the beans. To make it spicier, use hot green chiles and add an extra jalapeño with seeds. The chili can be made in a slow cooker: sauté aromatics and toast spices on stovetop, then transfer everything except sour cream and lime to slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in sour cream and lime before serving.

Nutrition

Keywords: white chicken chili, creamy chili, easy chili, weeknight dinner, comfort food, tortilla strips

Find it online: https://goldensimmer.com/cozy-white-chicken-chili-with-crispy-tortilla-strips/