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White Chili with Chicken



  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 32 oz carton low-sodium chicken broth
  • 1 7oz can green chilis
  • 1 tsp cumin powder
  • ½ tsp paprika
  • Salt and pepper, to taste
  • 1 cup heavy cream
  • 1 15oz can cannellini beans, drained and rinsed
  • 1 15oz can white navy beans, drained and rinsed
  • 3 cups shredded chicken (rotisserie chicken or pre-cooked shredded chicken)
  • 1 cup Truly Grass Fed Aged Cheddar, shredded
  • Fresh cilantro
  • Tortilla chips
  • Avocado, sliced


  1. Heat olive oil in a large stockpot.
  2. Add onion and sauté until softened.
  3. Add garlic and cook one minute longer.
  4. Add chicken broth, green chilis, and spices.
  5. Bring mixture to a boil then reduce to a simmer for 10 minutes.
  6. Stir in beans, chicken, and heavy cream.
  7. Bring back up to temperature.
  8. Serve hot with fresh cheese, cilantro, avocado, and tortilla chips.

Keywords: aged cheddar, soup