My parents live near a Barons Market and they carry fantastic soups. Walk anywhere within a quarter mile of any Barons and people on the street will stop to tell you how good the Barons soups are, especially the clam chowder. (I am only exaggerating a little bit here.) One of our favorites is the white chicken chili and, since we don’t have immediate access to a Barons or unlimited funds, I decided I needed to figure out how to make it. I did some research on their soup as well as several recipes and settled on a winner from Taste of Home, with a few modifications.
I love this recipe. It is easy to throw together (hardly any chopping or dishes!) and it tastes awesome with toppings like sour cream, cilantro, lime and avocado. You could probably even throw some tortilla strips on there and be soup-er happy! (sorrynotsorry) Bonus, the soup is creamy and still gluten free. The mashed beans give it a cozy, chowder-like texture and the chicken cooks nice and tender.
This is one of our family’s favorite dinners now. Apologies for the sub-par photography…my “real” camera’s battery was dead and I had to get a picture of the last available bowl in daylight before anyone ate it. The only reason, in fact, that I haven’t posted the recipe before now is because I could never get a photo in daylight because it always gets eaten up!
- 1 pound boneless skinless chicken breasts, cubed (last time I used up to 2 pounds and soup came out great)
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced (or pushed through a garlic press)
- 32 ounces chicken broth
- 1 4-ounce can chopped green chiles (mild, medium or hot depending on your preference)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon cayenne pepper (add up to 1-1/2 teaspoons if you want it spicier)
- 3 14-ounce cans great northern white beans, drained
- ¾ cup fresh chopped cilantro (measurement does not need to be precise, just a nice big handful) + extra for garnish
- 1 lime
- Optional toppings: Shredded cheese, sour cream, fresh lime, fresh cilantro, avocado, thinly sliced radish
- In a large pot, cook chicken and onion over medium heat until lightly browned.
- Add garlic; cook 1 minute longer.
- Stir in the chicken broth, chiles, cumin, oregano and cayenne; bring to a boil then reduce heat to low.
- Mash 1 can of the white beans with a potato masher or pastry blender until quite smooth. Add mashed and whole beans to the pot. Simmer for 20-30 minutes.
- Serve as is or with optional toppings listed above!
this recipe looks like a perfect cozy dinner. i appreciate the tip about mashing some beans to thicken the chili, it really does give it a great texture. the customizable toppings are a nice touch too, letting everyone adjust it to their taste. it’s helpful that it’s gluten-free as well. thanks for sharing such a straightforward and family-friendly recipe.
I love how adaptable this recipe is — mashing a can of beans for that chowder-like texture is a great trick, and the topping bar makes it perfect for a crowd. I appreciate that it stays gluten-free without sacrificing creaminess. If you enjoy customizable, cozy experiences, you might also like interactive storytelling. I’ve been browsing free browser visual novels, a curated directory where each game has hand-written reviews and screenshots, and you can play instantly without downloads or signup. It covers romance, horror, yandere and short story games. It’s a nice low-key way to unwind while the chili simmers.
I love how this white chicken chili comes together so easily, and the tip about mashing a can of beans for that chowder-like texture is brilliant. The customizable toppings are a great way to let everyone adjust to their taste, which is perfect for family dinners. This recipe also reminds me that fall is just around the corner, which means pumpkin carving season. I’ve been using a pumpkin carving stencil maker to create custom patterns from photos, and it’s been a game-changer for intricate designs. It exports SVG and DXF files, so it works with my Cricut too. Thanks for sharing such a straightforward, gluten-free recipe!
this white chicken chili recipe looks like a perfect cozy meal for a weeknight. the method of mashing some beans to thicken it is a clever trick, and i like that it’s naturally gluten-free. the suggestion for customizable toppings makes it easy to please everyone at the table. thanks for sharing such a simple and family-friendly dinner idea.
The mashed-bean trick is what sold me on this version — it gives you that chowder-like body without a roux or heavy cream, so the pot stays gluten free and still feels rich. I also like that you kept the cayenne adjustable, since a mild can of green chiles versus a hot one swings the heat a lot more than most recipes admit. One thing I’ve started doing is making a double batch and freezing half before adding the cilantro, then stirring in fresh herbs and lime at reheating so it doesn’t go flat. If you like recipes built on precise numbers and honest testing, I’ve been using Lagos Life Wiki game guides for that same reason. Toppings bar all the way — avocado and radish for me.
this white chicken chili recipe looks perfect for a cozy weeknight. the tip about mashing some beans to thicken it is a clever trick, and i appreciate that it’s naturally gluten-free. the customizable toppings are a great idea to please everyone. thanks for sharing such a straightforward and family-friendly dinner.