Description
This creamy White Chicken Chili is a cozy and flavorful dish featuring shredded chicken, great northern beans, green chilies, and a blend of warm spices. Perfect for a comforting meal, it balances hearty protein with a creamy texture and a hint of spice, garnished with fresh cilantro, cheese, avocado, and crunchy tortilla chips.
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
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté until it softens, about 3 to 5 minutes. Then add minced garlic and cook for 30 seconds until fragrant.
- Add broth and spices: Pour in the low-sodium chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, fresh lime juice, and season with salt and black pepper to taste. Stir to combine all flavors.
- Prepare beans: Drain and rinse the great northern beans in a strainer. Take a large ladleful of the beans with some broth from the pot and puree them in a food processor until smooth. This step is optional but helps create a creamy texture.
- Combine and simmer: Add the pureed beans, whole beans, and corn to the chili pot. Bring the mixture to a gentle simmer and cook uncovered for 15 to 30 minutes to allow flavors to meld and the chili to thicken slightly.
- Finish and serve: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until fully incorporated and creamy. Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions if desired.
Notes
- You can substitute plain Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- The pureeing step of beans is optional but recommended for a thicker, more velvety chili.
- Use rotisserie chicken or leftover cooked chicken for convenience and extra flavor.
- This chili can also be made in a slow cooker or Instant Pot if preferred, adjusting cooking times accordingly.
- Adjust cayenne pepper amount to control the spice level to your liking.
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
