Healthy white chicken chili made with organic rotisserie chicken, green chilies, white beans and corn. This easy white chicken chili comes together in 30 minutes, making it a perfect cozy weeknight meal.
If using a rotisserie chicken, remove the skin, take the meat off the bone and shred into small pieces. If using raw chicken, following instructions in the notes section below.
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, or until soft and translucent. Add the garlic, green chilies, and jalapenos, if using, cumin salt and pepper. Cook for another minute.
Add the chicken, chicken broth, white beans, corn and lime juice. Simmer on medium-low heat for 20-25 minutes. Taste and season with more salt if necessary.
Serve immediately with tortilla chips, piackled jalapenos, lime wedges, avocado, or any toppings of choice.
Store in an airtight container for up to a week or in the freezer for up to 3 months. To reheat, bring the soup to a boil on the stove-top and then let simmer for 2-5 minutes.
To cook the raw chicken beforehand, place the chicken in a medium pot over medium-high heat. Cover with broth or filtered water. Bring the water to a simmer, then cover and let cook for 12-15 minutes or until the internal temperature reaches 165F. Remove the chicken from the broth or water and let cool slightly, then shred with a fork.
To cook the raw chicken in the pot, add the raw chicken breasts into the pot before adding the chicken broth. Follow the instruction as written, checking the internal temperature of the chicken for 165F after 20 minutes. Once cooked, remove with tongs and shred with two forks before adding the chicken back to the pot.