White Chicken Chili
This White Chicken Chili combines tender chicken, creamy beans, and zesty flavors for a comforting and satisfying meal, perfect for weeknight dinners or cozy gatherings.
Ingredients
For the Base
- 1 tablespoon olive oil (for sautéing)
- 1 small yellow onion, chopped adds sweetness and depth
- 2 cloves garlic, finely minced provides aromatic flavor
For the Chili
- 2.5 cups low-sodium chicken broth liquid base
- 2 cans diced green chilies (4 oz each) adds mild heat and flavor
- 1.5 teaspoons ground cumin for warmth and earthiness
- 0.25 teaspoon cayenne pepper adds a touch of heat
- 0.5 teaspoon dried oregano provides a herby note
- 0.5 teaspoon paprika adds color and subtle smokiness
- 1/2 small lime, juiced brings brightness
- to taste salt and freshly ground black pepper for seasoning
- 2 cans great northern beans (15 oz each) adds creaminess and bulk
- 1 cup sour cream (or plain Greek yogurt) for creaminess
- 1 cup corn (frozen or fresh) adds sweetness and texture
- 2 cups cooked chicken, shredded protein source
For Garnishes
- to taste fresh cilantro adds freshness
- to taste shredded cheese adds richness
- to taste tortilla chips provides crunch
- to taste green onions adds a mild onion flavor
- to taste avocado adds creaminess
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat. Once the oil shimmers, add the chopped onion. Sauté the onion until it’s softened, about 3–5 minutes, until translucent and fragrant.
- Add the minced garlic and cook for an additional 30 seconds.
Making the Chili
- Pour in the low-sodium chicken broth along with the diced green chilies. Stir in the ground cumin, cayenne pepper, dried oregano, and paprika.
- Add the lime juice, followed by salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer. Measure out a ladleful of the beans and puree in a food processor with a splash of broth until smooth (optional for creaminess).
- Add the pureed beans back into the soup along with whole beans and corn. Bring to a simmer and cook uncovered for about 15 to 30 minutes.
- Remove from heat and stir in sour cream and shredded cooked chicken until combined.
Serving
- Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
Store leftovers at room temperature for up to 2 hours; refrigerate for 3–4 days or freeze for up to three months. Gently reheat on low heat, stirring frequently. Use rotisserie chicken for extra flavor and speed.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 28gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 10gSugar: 5g
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