Description
This creamy White Chicken Chili is a comforting and flavorful dish featuring shredded chicken, white beans, green chilies, and warm spices simmered to perfection. Topped with fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips, it makes a hearty meal perfect for cozy dinners or meal prep.
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 chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Heat the aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add liquids and spices: Pour in the chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir to combine.
- Prepare the beans: Drain and rinse the great northern beans in a strainer. Take a large ladleful of the beans and transfer them to a food processor along with a splash of the broth. Puree until smooth to create a creamy base for the chili. This step is optional but recommended for a thick, creamy texture.
- Simmer the chili: Add the pureed beans, whole beans, and corn to the pot with the broth and spices. Bring the mixture to a simmer and cook uncovered for 25 minutes, allowing flavors to meld and the chili to thicken.
- Finish with chicken and sour cream: Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced avocado, chopped green onions, and crunchy tortilla chips as desired. Enjoy warm.
Notes
- For a healthier option, substitute sour cream with plain Greek yogurt.
- If you prefer a spicier chili, increase the cayenne pepper to ½ teaspoon.
- This chili can be made in a slow cooker or Instant Pot for convenience—simmer or pressure cook accordingly.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Use rotisserie chicken or leftover cooked chicken to save prep time and add extra flavor.
- For a thicker chili, puree more beans or simmer uncovered a bit longer.
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
