White Chicken Chili

Cook Time:





Serves Up To:



Nutrition Information

Dietary Fiber13g


  • 1 tablespoon olive oil

  • 1 small yellow onion, chopped

  • 2 garlic cloves, minced

  • 2 1/2 cups low-sodium chicken broth

  • 2 4 oz cans diced green chilies

  • 1 1/2 teaspoons ground cumin

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1/2 small lime

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 15-oz cans great northern beans

  • 1 cup Almond Breeze® Shelf-Stable Original Almondmilk

  • 1 cup corn (frozen or fresh)

  • 2 heaping cups cooked chicken, shredded

  • cilantro

  • shredded cheese

  • avocado, sliced

  • green onion

  • tortilla chips


  1. 1

    Heat olive oil in a large (5-6 quart) pot over medium-high heat.

  2. 2

    Add onion and sauté until softened.

  3. 3

    Add garlic and cook for 1 minute.

  4. 4

    Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt and pepper.

  5. 5

    Drain and rinse beans in a strainer.

  6. 6

    Put ½ the drained beans to a food processor with a splash of broth from the soup. Puree until smooth. Keep the rest of the beans whole.

  7. 7

    Add pureed beans, whole beans and corn to the soup.

  8. 8

    Bring the mixture to a simmer and cook for 20 minutes.

  9. 9

    Remove from heat and stir in almondmilk and cooked chicken.

  10. 10

    Serve garnished with cilantro, shredded cheese, avocado slices, green onion and tortilla chips.

Made with these products:

Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

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Original Almondmilk Photo

Original Almondmilk

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