Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 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)

Description

A warm and comforting white chicken chili made with tender shredded chicken, creamy beans, and vibrant green chilies, perfect for chilly evenings or gatherings.

Ingredients

Scale

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)

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Instructions

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

Notes

For an even creamier texture, consider blending in more of the great northern beans. Rotisserie chicken is a lifesaver for this recipe!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 25g
Cholesterol: 60mg