Name: White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 (adjust for your spice preference); 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 for a lighter option); 1 cup corn (frozen or fresh); 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken); Fresh cilantro, for garnish; Shredded cheese (cheddar or Monterey Jack); Tortilla chips, for serving; Green onions, sliced for garnish; Avocado, sliced for a creamy finish

Description

A delightfully creamy and spicy White Chicken Chili that warms you up on chilly days, featuring tender shredded chicken, creamy beans, and zesty green chilies.

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 (adjust for your spice preference)
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 for a lighter option)
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Fresh cilantro, for garnish
Shredded cheese (cheddar or Monterey Jack)
Tortilla chips, for serving
Green onions, sliced for garnish
Avocado, sliced for a creamy finish

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Instructions

Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes. Then add minced garlic and cook for an additional 30 seconds.
Pour in the chicken broth, followed by green chilies, cumin, cayenne pepper, oregano, paprika, lime juice, and a sprinkle of salt and pepper. Stir to combine.
Drain and rinse the great northern beans. Measure out a large ladleful of beans and blend with a splash of broth in a food processor until creamy.
Stir the pureed beans back into the pot along with the whole beans and corn. Bring to a simmer and cook, uncovered, for 15-30 minutes.
Once thickened, remove from heat and fold in the sour cream and shredded chicken.
Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips.

Notes

Prepare the chili a day in advance for enhanced flavors. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 25g
Cholesterol: 65mg