Ranch Chicken Chili
This quick and easy chicken chili is made in less than 30 minutes and filled with protein, good fats, and healthy carbs! This White Chicken Chili is a quick and easy soup recipe made with shredded chicken, onion, garlic, chili powder, green chilies, white beans, and ranch powder, and topped with cheese and sour cream.
Servings: 4
Ingredients
- 1 Tablespoon Oil
- 1 small Onion (diced)
- 3 Garlic Cloves (diced)
- 4 cups Chicken Broth
- 2 Tablespoons Chili Powder
- 1 Tablespoon Dried Ranch Powder
- 1 teaspoon Pepper
- 3 cups Cooked Shredded Chicken
- 1 to 2 14.5 ounce cans White Beans (drained)
- 8 ounces Chopped Green Chilies
- Salt (to taste)
Toppings:
- 1 to 2 cups Shredded Monterey Jack Cheese
- Sour Cream
- Cilantro (chopped)
- Avocado (optional)
- PIckled Jalapenos (optional)
Instructions
- Heat a large pot over medium heat. Add oil and onion and cook for 7-8 minutes or until softened. Add garlic and cook for 1 minute longer. Make sure to have the chicken broth handy since you don't want to cook the garlic too long or it will burn and become bitter.
- Pour in chicken broth, chili powder, ranch powder, and pepper. Let simmer for 8-10 minutes.
- Add shredded cooked chicken, drained white beans, and green chilies. Cook for several minutes until heated. Taste for seasonings.
- Top each bowl with Monterey Jack cheese, fresh cilantro, and a dollop of sour cream.
Notes
- I suggest using rotisserie chicken to make it extra quick and easy.
- If you are cooking your own chicken, I suggest poaching it or if you have extra time, throwing it into a slow cooker and then shredding it.
- Make sure to season your chicken with salt and pepper!
- You can use 1 or 2 cans of white beans, depending on personal preference. If you like a more brothy soup, use 1 can. If you like a chunkier soup, use 2 cans.
- If you want some extra spice, dice up some pickled jalapenos and add to the soup.