Description
This creamy White Chicken Chili is a comforting and flavorful dish featuring shredded chicken, great northern beans, green chilies, and a blend of warming spices. It's creamy, hearty, and perfect for meal prep or family dinners, garnished with fresh cilantro, shredded cheese, avocado slices, 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)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Heat the aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté until softened, about 3 to 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add broth and spices: Pour in chicken broth, then add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste, stirring to combine.
- Prepare the beans: Drain and rinse the great northern beans in a strainer. Take a ladleful of beans and some broth from the pot and puree them in a food processor until smooth. This step is optional but adds creaminess and thickness to the chili.
- Combine and simmer: Return the pureed beans, whole beans, and corn to the soup pot. Bring the mixture to a simmer over medium heat and cook uncovered for 15 to 30 minutes, allowing flavors to meld and chili to thicken.
- Finish with sour cream and chicken: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until heated through and creamy.
- Serve with toppings: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips as desired.
Notes
- This chili is very versatile and can also be prepared in a slow cooker or Instant Pot for convenience.
- Using plain Greek yogurt instead of sour cream can reduce fat content while maintaining creaminess.
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- Leftover chili flavors improve overnight, making it an excellent make-ahead meal.
- Substitute great northern beans with cannellini beans if preferred.
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
