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Quick White Chicken Chili with Crispy Tortilla Strips

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A quick and easy white chicken chili that comes together in under 40 minutes, featuring tender chicken, creamy white beans, and a subtle heat from green chiles, topped with crispy tortilla strips for a satisfying crunch.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern)
  • 3 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 can (4 ounces) diced green chiles, mild
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 4 corn tortillas
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Stack corn tortillas and cut into thin strips, about 1/4 inch wide. Toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and chili powder if using. Spread in a single layer on a baking sheet. Bake for 8-10 minutes, stirring halfway, until golden and crispy. Set aside to cool.
  2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and poblano pepper. Cook for 4-5 minutes, stirring occasionally, until onion is translucent and pepper is softened.
  3. Stir in minced garlic, ground cumin, dried oregano, salt, and black pepper. Cook for about 30 seconds until fragrant.
  4. Pour in chicken broth and add drained white beans. Bring to a gentle boil, then reduce heat to a simmer. Cook for 10 minutes.
  5. Use a potato masher or fork to mash about half of the beans in the pot to create a creamy texture.
  6. Stir in shredded chicken and diced green chiles. Simmer for 5-7 minutes until chicken is heated through and chili has thickened slightly. Add more broth if too thick.
  7. Remove from heat. Stir in lime juice and half of the chopped cilantro. Adjust salt and pepper to taste.
  8. Ladle chili into bowls and top with crispy tortilla strips and remaining cilantro. Optional: add sour cream, Greek yogurt, or diced avocado.

Notes

Don’t skip the lime juice—it brightens the flavors. Keep tortilla strips separate until serving to maintain crunch. For a thicker chili, mash more beans or simmer uncovered longer. For a thinner chili, add more broth. Use low-sodium broth to control salt levels.

Nutrition

Keywords: white chicken chili, quick chili, weeknight dinner, chicken chili, crispy tortilla strips, easy chili recipe

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