Description
This creamy White Chicken Chili is a comforting and hearty dish featuring shredded chicken, white beans, green chilies, and flavorful spices. It has a rich, creamy texture achieved by blending some beans and sour cream, making it perfect for meal prep or feeding a crowd.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder)
- 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, juice from
- Salt and freshly ground black pepper, to taste
- 2 15 oz cans great northern beans
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Heat oil and sauté onion: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add liquids and spices: Pour in chicken broth and add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste.
- Prepare beans: Drain and rinse the great northern beans in a strainer. Take a big ladleful of beans and place in a food processor with a splash of broth from the soup; puree until smooth to create the creamy base.
- Add beans and corn to pot: Add both the pureed beans and the remaining whole beans, along with the corn, into the soup pot. Stir well and bring the mixture to a simmer.
- Simmer chili: Cook the chili uncovered for 15 to 30 minutes to develop flavors and thicken the soup.
- Finish with sour cream and chicken: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until well combined and heated through.
- Serve and garnish: Serve the chili hot, garnished with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired.
Notes
- This chili can be made on the stovetop, in a slow cooker, or an Instant Pot for convenience and different cooking styles.
- For a lighter version, substitute sour cream with plain Greek yogurt.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Use leftover cooked chicken or rotisserie chicken for quick preparation.
- The pureed beans step is optional but adds a rich, creamy texture to the chili.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 168 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 44 mg
