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

½ 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)

Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado (for garnish)

Instructions

Step 1: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Add garlic and cook for 30 seconds until fragrant.

Step 2: Pour in chicken broth and add diced green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir to combine.

Step 3: Drain and rinse the great northern beans in a strainer.

Step 4: Scoop out a large ladleful of beans and transfer to a food processor with a splash of broth from the pot. Puree until smooth. This step is optional but helps create a creamy, thick chili texture.

Step 5: Add the pureed beans, whole beans, and corn to the soup pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes, allowing flavors to meld.

Step 6: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until well combined.

Step 7: Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired.

Tips & Variations

Use plain Greek yogurt instead of sour cream for a lighter version without sacrificing creaminess.

For extra heat, add more cayenne pepper or a chopped jalapeño when sautéing onions.

Leftover chicken or rotisserie chicken works perfectly to save prep time.

Pureeing some beans adds creaminess without using cream or cheese, keeping it dairy-friendly if you skip sour cream.

FAQs

Can I make this chili in a slow cooker?

Yes, you can combine all ingredients except sour cream and chicken in a slow cooker and cook on low for 4-6 hours. Stir in sour cream and chicken during the last 15 minutes of cooking.