Description
This creamy White Chicken Chili combines shredded chicken, white beans, green chilies, and a blend of warming spices to deliver a comforting and flavorful meal. Perfect for meal prep or feeding a crowd, this recipe is made on the stovetop and garnished with fresh cilantro, shredded cheese, avocado, and tortilla chips for added texture and taste.
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 leftover chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Heat the aromatics: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
- Add liquids and spices: Pour in the chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir to combine all ingredients well.
- Prepare beans: Drain and rinse the great northern beans in a strainer. Take a large ladleful of the beans along with a splash of broth from the pot and transfer to a food processor. Puree until smooth; this step is optional but helps create a creamy and thick chili texture.
- Combine and simmer: Add both the pureed beans and the remaining whole beans along with the corn to the soup pot. Bring the mixture to a gentle simmer and cook uncovered for 25 minutes to allow flavors to meld and the soup to thicken.
- Finish the chili: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until heated through and creamy.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired for added flavor and texture.
Notes
- This chili can also be made in a slow cooker or Instant Pot for convenient hands-off cooking.
- Substitute plain Greek yogurt for sour cream to reduce fat and add protein.
- Use leftover rotisserie chicken to save time and add extra flavor.
- Adjust cayenne pepper for desired spice level or omit for a milder chili.
- Leftover chili keeps well refrigerated for up to 3 days and freezes perfectly for up to 2 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 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 44 mg
