White Chicken Chili

There’s something wonderfully comforting about a warm bowl of White Chicken Chili, especially during chilly evenings or family gatherings. This dish combines tender shredded chicken, creamy beans, and vibrant green chilies for a discerningly delicious experience. What makes it truly special is its blend of spices, which adds warmth and depth without being overwhelming. Perfect for weeknight dinners or game day gatherings, this recipe has earned a cherished place in countless homes.

Why You’ll Love This Recipe

When it comes to delicious, budget-friendly meals, this white chicken chili stands out. It’s quick to prepare yet feels like a warm hug in a bowl; kids adore it, and adults can’t resist its cozy charm. Hosting friends? This dish is sure to impress.

"This white chicken chili is my go-to comfort food! So easy to make and always a hit with the whole family!"

How to Make White Chicken Chili

Creating this delightful chili is straightforward and doesn’t demand hours in the kitchen. You’ll sauté some aromatic ingredients, combine them with flavorful broth and spices, and finish with creamy goodness. Before you know it, you’ll have a bowl ready to delight the taste buds.

Ingredients

Gather these items to bring your chili to life:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped (about ½ cup)
• 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
• 2 ½ cups low-sodium chicken broth
• 2 (4 oz) cans diced green chilies
• 1 ½ teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• Juice from ½ small lime
• 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)
• Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado (for garnishing)

Quick Tip: If you’re out of great northern beans, cannellini beans work just as well. Swap sour cream for Greek yogurt for a tangy twist!

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add the chopped onion and sauté until softened, about 3-5 minutes.
3. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
4. Pour in the chicken broth and add the green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
5. Drain and rinse the beans in a strainer.
6. Measure out a big ladleful of beans, place it in a food processor with a splash of broth, and puree until smooth (this step enhances the chili’s creaminess).
7. Add the pureed beans, whole beans, and corn into the soup pot. Bring to a simmer and cook uncovered for 15-30 minutes.
8. Remove from heat and incorporate the sour cream and shredded chicken.
9. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips as desired.

Serving Suggestions

For a well-rounded meal, pair this white chicken chili with a simple green salad or cornbread. Toppings like crispy tortilla chips and fresh avocado not only add textures but also bring vibrant flavors. Consider serving it during your next game day gathering, or cozying up with a bowl while binge-watching your favorite series!

Storage & Reheating

If you’re fortunate enough to have leftovers, store your chili in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes well for about 3 months—ideal for busy days! When reheating, stir in a bit of water or broth to help restore the creamy texture and warm it on the stovetop or in the microwave until heated through.

Pro Tips

• For an even creamier texture, consider blending in more of the great northern beans.
• Rotisserie chicken is a lifesaver for this recipe—grab one on your way home for an easy shortcut!
• Feel free to scale back on the spices for younger palates; kids typically enjoy milder flavors.

Variations

Try experimenting with different beans like black beans for a unique twist. For a spicier chili, add jalapeños or a dash of hot sauce. If you want to make it lighter, using cauliflower rice instead of beans can be a great alternative!

FAQs

Can I make this chili in advance?
Absolutely! Making it a day ahead allows the flavors to meld beautifully. Just reheat before serving!

Can I use frozen chicken instead of rotisserie?
Yes, you can! Just cook the chicken thoroughly before shredding and adding it to the chili.

Is there a vegetarian version?
Certainly! Swap chicken for additional beans or veggies like zucchini and use vegetable broth instead of chicken.

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