Description
This White Chicken Chili recipe is a creamy, flavorful twist on traditional chili, featuring tender shredded chicken, creamy beans, sweet corn, and a blend of spices. It is perfect for a cozy meal and can be garnished with fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ 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)
Optional Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté the aromatics: Heat the olive oil in a large 5 to 6-quart pot over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds to release its flavor without burning.
- Add broth and spices: Pour in the low-sodium chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season the mixture with salt and freshly ground black pepper to taste.
- Prepare the beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and canning liquid.
- Puree a portion of beans: Scoop a large ladleful of beans into a food processor along with a splash of soup broth. Puree until smooth to help thicken the chili and create a creamy texture; this step is optional but highly recommended.
- Combine and simmer: Add the pureed beans back into the pot along with the remaining whole beans and corn. Bring the mixture to a gentle simmer and let it cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
- Finish the chili: Remove the pot from heat and stir in the sour cream and shredded chicken until fully incorporated and heated through.
- Garnish and serve: Ladle the chili into bowls and top with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips as desired for added texture and flavor.
Notes
- Using rotisserie chicken or leftover cooked chicken cuts down on prep time without sacrificing flavor.
- Pureeing some of the beans creates a creamy texture without the need for heavy cream or flour.
- Sour cream can be substituted with plain Greek yogurt for a tangier and lower-fat option.
- If you prefer spicy chili, feel free to add extra cayenne pepper or chopped fresh jalapeños.
- Leftover chili can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Chili
- Method: Simmering / Stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 55mg
Keywords: white chicken chili, creamy chicken chili, easy chili recipe, healthy chili, chicken soup, great northern beans chili
