Description
This White Chicken Chili is a creamy, comforting dish perfect for cozy meals. Made with tender shredded chicken, great northern beans, corn, and a blend of warm spices, it combines the flavors of Southwest cooking with a smooth, luscious texture enhanced by pureed beans and sour cream. Easy to prepare on the stovetop, this chili is versatile, flavorful, and ideal for a satisfying dinner.
Ingredients
Scale
Main 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 corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- 1 cup sour cream (or plain Greek yogurt)
Optional Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Broth and Spices: Pour in the chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and freshly ground black pepper to taste, stirring to combine all flavors.
- Prepare Beans: Drain and rinse the great northern beans using a strainer to remove excess sodium and liquid.
- Puree Beans: Take a large ladleful of the rinsed beans and place them in a food processor along with a splash of the chicken broth from the pot. Puree until smooth to create a creamy base for the chili. This step is optional but recommended for thickening the chili’s texture.
- Combine and Simmer: Add the pureed beans, the remaining whole beans, and corn to the pot. Bring the mixture to a gentle simmer and let it cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken.
- Finish with Chicken and Sour Cream: Remove the pot from heat and stir in the shredded cooked chicken and sour cream (or Greek yogurt). Mix well to incorporate the creamy element and tender chicken evenly throughout the chili.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired for added texture and flavor.
Notes
- Using leftover or rotisserie chicken saves time and adds great flavor.
- The pureed beans step thickens the chili without needing flour or cream, keeping it lighter.
- Adjust cayenne pepper to control the heat level to your preference.
- Greek yogurt can be substituted for sour cream for a tangier, healthier option.
- Garnishes such as avocado and tortilla chips add texture contrasts but are optional.
- Can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American Southwest
Keywords: white chicken chili, creamy chicken chili, easy chili recipe, great northern beans chili, stovetop chili, comfort food, healthy chili
