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White Chicken Chili For Two – An Easy Small Batch Soup Recipe

When it comes to a heart warming comfort food meal for two, you can’t find one more delicious than White Chicken Chili. Shreds of seasoned chicken mixed in a hot creamy broth with tender and creamy white beans and diced green chiles. 

One bite and you will know that this soup recipe is one that you will want to make over and over again. Although many recipes that you find will use shredded rotisserie chicken and cream cheese as the base, this one is a little different. 

Fresh chicken breast is used instead of store bought rotisserie chicken. Although you could technically use either it is more often than not that I have a fresh or frozen chicken breast in refrigerator or freezer. 

white chicken chili for two

And as for the cream cheese, it is one of those ingredients that I may or may not have on hand. During the holidays I will typically have an extra bar or two to make a Cheese Ball and Crescent Roll Appetizers. However, in the middle of winter, it is less likely to be in my refrigerator. 

Instead, I use a little sour cream to make the chili have that creamy consistency. The overall result is a delicious recipe that not only tastes great on a cold winter day, but it also keeps me feeling full for hours. 

Why You Will Love This Recipe

Ready to Eat in 30 Minutes

Even using a fresh chicken breast, this white chicken chili recipe for two is ready to eat in under 30 minutes. It is one of those recipes that you can plan to make on dreary winter day, or one of those last minute throw together meals on a busy weeknight. 

Warm and Filling

We all know that there is nothing better than eating a hot meal when you can’t seem to get warm. And there is nothing more comforting than a soup, stew, or chili recipe. 

Beef Stew, Standard Red Chili, and Chicken Noodle Soup are all recipes that can make you feel better in an instant. And the same holds true for this recipe. 

However, because this soup recipe is filled with protein and beans, you are going to walk away from the table feeling full and satisfied. 

Use Canned Products 

During the winter months many of us, including myself, stock up on canned food items. From the basics of canned vegetables, beans, diced tomatoes, and broth, I always have plenty to get me through to the next grocery trip. 

In addition I will have a few cans of less common ingredients such as chipotle peppers and diced green chiles in my pantry as well. This allows me the ability to flavor recipes with very little effort. 

That means there is no soaking or boiling dry beans or chopping up fresh peppers to add to the recipe.

great northern beans in chili
Although this recipe calls for Great Northern Beans, you can use another type of canned white bean if you prefer.

Leftovers Are Even Better 

As with all soup recipes you know that the leftovers taste even better the next day. Therefore, even though this white chicken chili recipe is designed for 2-4 servings, I will sometimes make this a day or two in advance for maximum flavor. 

Then all I have to do is reheat it on the stove or microwave and a quick and easy meal is ready to be served!

Ingredients Required 

1. Chicken Breast 

As mentioned above, this recipe calls for 1 chicken breast. However, in order to speed up the cooking process, the chicken is cut down into smaller sections. 

2. Dry Rub Seasonings

A simple mixture of chili powder, cumin, garlic powder, onion, powder, salt and pepper add a ton of flavor to the soup. However, instead of adding it to the broth, it is used to season the chicken. 

This allows the seasonings to heat in the skillet and become more aromatic and flavorful before it is added to the soup. Then a little additional oregano is added to the soup to give it even more flavor!

3. Diced Onion & Garlic

Every good soup begins with sautéing diced onion and minced garlic. And this recipe is no different!

4. Chicken Broth

Although white chicken chili is technically a creamy soup recipe, the majority of the liquid in the soup comes from chicken broth. However I always recommend using low-sodium or Homemade Chicken Broth.

5. Cheese

Shredded cheddar cheese is used in this recipe to add a touch of creaminess and flavor. As always, it is best to use fresh grated cheese so that it melts perfectly when added to the hot broth.

sour cream and shredded cheese in soup
The creaminess of this recipe comes from a combination of sour cream and shredded cheese.

6. Sour Cream

To help the soup gain that iconic creamy color and that slight creamy taste a little sour cream is added to the broth. However, it is important to stir it in at the end so that the dairy product doesn’t curdle when added to the hot liquid. 

7. Diced Green Chiles

The diced green chiles are what adds the unique flavor to the White Chicken Chili for two. The pickled peppers add a little tang and a slight bit of heat to the soup. 

However, don’t worry if you don’t like a lot of spice in your food. The dairy products balance out the heat, leaving you with only with great flavor. 

Common Ingredient Substitutions For White Chicken Chili

Now that you have the basic ingredients of the recipe, below I have listed some common recipe substitutions and additions. 

Rotisserie Chicken

To make this recipe even faster, you can use leftover shredded and diced rotisserie chicken. However, be sure to stir in the the dry seasonings to the broth to gain that familiar chili flavor. 1 large chicken breast equals approximately 1 1/2 cups of shredded rotisserie chicken. 

However, this recipe is very forgiving. You can use more, less, or even drained canned chicken if you prefer. 

Bouillon Cubes

If you don’t have chicken broth in your pantry, you can substitute chicken bouillon cubes to make white chicken chili. However, be sure to purchase low-sodium bouillon cubes whenever possible. 

To use the cubes follow the directions on the package to make the broth and simply add it to the recipe. 

Sour Cream or Greek Yogurt 

Any variety of sour cream will work well in this recipe. Therefore feel free to use regular, reduced fat or fat free sour cream. 

And to make things even healthier, you can substitute Greek Yogurt in place of the sour cream.

seasoned chicken in skillet
The recipe begins with coating chicken pieces in a simple dry rub mixture and cooking the chicken until it reaches 160°F.

Chili Peppers 

If you like to add more heat to your soup you can opt for a can of Spicy Green Chiles or add a few canned jalapeños to the soup as well. In addition stir in a few hot pepper flakes while the soup simmers to give it that little extra kick. 

Corn

Many chicken chili recipes include sweet corn kernels as one of the main ingredients. Although this specific recipe doesn’t call for it, you can certainly add it. 

If using canned corn, add it to the broth while it is simmering. However, if you are using frozen corn, add it a little later so that the corn still remains firm once it is cooked.

White Chicken Chili For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

  • 8 oz. Chicken Breast (1 large chicken breast)

Dry Rub Ingredients

  • 1/2 tsp. Cumin
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Smoked Paprika
  • 1/4 tsp. Cayenne
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper

Other Ingredients

  • 2 Tbsp. Olive Oil, divided
  • 1/2 cup diced Onion
  • 1 clove Garlic, minced
  • 4 oz. Green Chiles
  • 2 cups Chicken Stock
  • 1 can Great Northern Beans, drained and rinsed
  • 1/2 tsp. Oregano
  • 1/3 cup Shredded Cheddar Cheese
  • 1/4 cup Sour Cream

Optional Ingredients

  • 1/2 cup Frozen Corn
  • Garnish/Serving Ingredients: shredded cheese, sour cream, diced green onions, cilantro

INSTRUCTIONS

To start making white chicken chicken chili cut the chicken breast into 4 strips. Set aside. Then in a small bowl mix together the cumin, garlic powder, smoked paprika, cayenne, salt and pepper. Set aside.

Drizzle the chicken breast with 1/2 tablespoon olive oil, coating both sides. Then season the chicken with the dry rub, coating all sides. Let the seasoned chicken sit for 10 minutes.

Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side or until the internal temperature reaches 160°F at the thickest part of each chicken piece.

Transfer the cooked chicken to a plate. After the chicken has rested for 5 minutes shred the meat with two forks and set aside.

Place a medium size saucepan over medium heat. Add 1/2 tablespoon of oil and once the oil is hot add the diced onions.

white chicken chili for two
Once the beans are tender and the sour cream and cheese have blended into the broth, it is time to eat!

Saute The Onions & Garlic

Saute the onions for 5 minutes, until they are tender. Then add the minced garlic and saute, stirring constantly for 30 seconds – 1 minute or until fragrant.

Next stir in the green chiles, chicken stock, Great Northern beans, and oregano, then bring the mixture to a boil, then reduce the heat to a simmer.

Cover the white chicken chili and cook for 15 minutes, stirring occasionally.

After 15 minutes stir in the shredded chicken, sour cream, shredded cheese and corn (if using) until well blended. Cover and simmer for 15 minutes.

Serve warm.

Enjoy! Mary

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To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com

white chicken chili for two

White Chicken Chili For Two

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

White chicken chili made with chicken breast and no cream cheese. A delicious comfort food recipe for two!

Ingredients

  • 8 oz. Chicken Breast (1 large chicken breast)
  • 1/2 tsp. Cumin
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Smoked Paprika
  • 1/4 tsp. Cayenne
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 2 Tbsp. Olive Oil, divided
  • 1/2 cup diced Onion
  • 1 clove Garlic, minced
  • 4 oz. Green Chiles
  • 2 cups Chicken Stock
  • 1 can Great Northern Beans, drained and rinsed
  • 1/2 tsp. Oregano
  • 1/3 cup Shredded Cheddar Cheese
  • 1/4 cup Sour Cream

Optional Ingredient

  • 1/2 cup Frozen Corn

Instructions

  1. Cut the chicken breast into 4 strips. Set aside.
  2. In a small bowl mix together the cumin, garlic powder, smoked paprika, cayenne, salt and pepper. Set aside.
  3. Drizzle the chicken breast with 1/2 tablespoon olive oil, coating both sides. The season the chicken with the dry rub, coating all sides. Let the seasoned chicken sit for 10 minutes.
  4. Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for about 4 minutes per side or until the internal temperature reaches 160°F at the thickest part of each chicken piece. Transfer the cooked chicken to a plate. After the chicken has rested for 5 minutes shred the meat with two forks and set aside.
  5. Place a medium size saucepan over medium heat. Add 1/2 tablespoon of oil,. Once the oil is hot add the diced onions. Saute the onions for 5 minutes, until tender and the edges start to turn brown.
  6. Add the minced garlic and saute, stirring constantly for 30 seconds - 1 minute or until fragrant.
  7. Stir in the green chiles, chicken stock, Great Northern beans, and oregano. Bring the mixture to a boil. Then reduce the heat to a simmer. Cover and cook for 15 minutes, stirring occasionally.
  8. Stir in the shredded chicken, sour cream, shredded cheese and corn (if using) until well blended. Cover and simmer for 15 minutes.
  9. Serve warm.

Notes

Suggested garnishes: sour cream, diced green onions, shredded cheese, cilantro

Recipe provided by iCookfortwo.com

Nutrition Information
Yield 4
Amount Per Serving Calories 397Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 10gCholesterol 70mgSodium 675mgCarbohydrates 32gFiber 7gSugar 6gProtein 31g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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