White Chicken Chili with Bacon

White chicken chili with bacon is one of those comforting meals that comes together quickly but feels like you spent all afternoon cooking. It’s warm, flavorful, and perfect for chilly nights—or anytime you’ve got extra chicken to use up. With just about 30 minutes from start to finish, it makes a cozy weeknight dinner, especially when served with warm bread on the side.

What I love most about this recipe is how adaptable it is. It’s similar to my easy rotisserie chicken soup, and just like that one, you can tweak it to fit what you have on hand. Want to add some greens? Toss in a handful of spinach or kale. Craving more tang? A squeeze of extra lime does the trick. It’s one of those flexible, no-fuss meals that always hits the spot.

Equipment

• 1 frying pan
• 1 soup pot
• knife
• cutting board

Ingredients

• 3 Cups chicken, Diced
• 2 sweet onions, diced
• 1 15oz can great northern beans, rinsed and drained
• 1 4oz. can milk green chilis, drained
• 6 Cups Chicken Bone Broth
• 4 oz cream cheese
• 1 Cup corn, frozen sweet
• ½ Cup sour cream
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 package bacon, cooked and crumbled for topping
• 1 avocado, for topping
• 2 limes, squeezed
• 1 Cup cheddar cheese, for topping
• 2 tablespoon garlic, fresh+minced
• olive oil, for drizzling

Instructions

1. Grab what you need. Start off by cutting the chicken into small pieces. Season with salt and pepper.
2. Heat your pan and drizzle in a little olive oil. Fully cook your chicken. Set aside.
3. Peel and dice your onion. The smaller the pieces, the better. Drain and rinse the beans. Wash the limes and cut them in half.
4. In a separate pan, start cooking your bacon. Cook until crispy so that you can crumble it for a topping.
5. On medium high-In the pan that the chicken was cooking in, place a tablespoon or so of olive oil, add your onions and garlic. After about 3 minutes, add in your green chilis. Add in the other seasonings: salt, pepper, oregano, cumin.
6. Pour in your bone broth, beans, and corn. Put the lid on and simmer for about ten minutes. Add chicken back in, cream cheese, sour cream, and the juice of two limes.
7. Serve hot, add bacon, avocado, and cheddar cheese for toppings.

Notes:

I like to hold the bacon for a topping because I don't like the change in texture when I add it to the soup. (Chewy Bacon) but you are welcome to add it right into the soup, cut it up tiny and cook it with the onions and garlic. You can use any white beans that you have. Rotisserie Chicken is great to use up in this recipe. Bone broth can be substituted with water and chicken bouillon.

Leftovers reheat beautifully and make a great lunch the next day, just store them in an airtight container in the fridge for up to 3 days. The flavors get even better as they sit! If you prefer a hands-off approach, this recipe also works great in the slow cooker. Just toss everything in and let it simmer on low for a few hours or until the chicken is fully cooked with an internal temperature of at least 165℉. It’s the kind of meal that fills your kitchen with delicious smells and makes dinner feel easy and nourishing all at once.

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📖Recipe

This white chicken chili with bacon

This white chicken chili with bacon is so delicious. It's perfect for a cold winter evening or any time you have chicken to use up. It can be on the table in about 30 minutes. Serve with some warm bread for an extra special meal!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine American

Servings 8

Equipment

• frying pan for bacon
• soup pot
• cutting board
• knife

Ingredients

  

1x2x3x

• 3 Cups chicken Diced
• 2 sweet onions diced
• 1 15 oz great northern beans rinsed and drained
• 1 4 oz. green chilis mild, drained
• 6 Cups Bone Broth Chicken bone broth
• 4 oz cream cheese
• 1 Cup corn frozen sweet
• ½ Cup sour cream
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 8 oz bacon cooked and crumbled for topping
• 1 avocado for topping
• 2 limes squeezed
• 1 Cup cheddar cheese for topping
• 2 tablespoon garlic fresh+minced
• olive oil for drizzling

Instructions

 

• Grab what you need. Start off by cutting the chicken into small pieces. Season with salt and pepper. Heat your pan and drizzle in a little olive oil. Fully cook your chicken. Set aside.
• Peel and dice your onion. The smaller the pieces, the better. Drain and rinse the beans. Wash the limes and cut them in half.
• In a separate pan, start cooking your bacon. Cook until crispy so that you can crumble it for a topping.
• On medium high-In the pan that the chicken was cooking in, place a tablespoon or so of olive oil, add your onions and garlic. After about 3 minutes, add in your green chilis. Add in the other seasonings: salt, pepper, oregano, cumin.
• Pour in your bone broth, beans, and corn. Put the lid on and simmer for about ten minutes. Add chicken back in, cream cheese, sour cream, and the juice of two limes.
• Serve hot, add bacon, avocado, and cheddar cheese for toppings.

Notes

If you like to have extra veggies in your soup, I love to add frozen cauliflower and shredded zucchini. I also like to use my immersion blender before I add any meat to thicken the soup base up.

Keyword rotisserie chicken recipe, soup with chicken, white chicken chili

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