White Chicken Chili Recipe
A creamy and flavorful White Chicken Chili featuring tender shredded chicken, great northern beans, green chilies, and a blend of warm spices, perfect for a comforting meal with customizable toppings like avocado, cheese, and tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop simmering
- Cuisine: American
- Diet: Low Salt
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, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Topping Suggestions
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté 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. Then add minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the 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. Stir well to combine all ingredients.
- Prepare Beans: Drain and rinse the great northern beans in a strainer. Take a ladleful of beans along with a splash of broth from the soup and puree it in a food processor until smooth. This step is optional but helps create a creamy, thick texture for the chili.
- Combine and Simmer: Return 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 and the chili to thicken slightly.
- Finish with Chicken and Sour Cream: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken until fully incorporated and warmed through.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced avocado, green onions, and crunchy tortilla chips, if desired. Enjoy immediately.
Notes
- You can substitute Greek yogurt for sour cream for a healthier option with added protein.
- Using rotisserie chicken is a great time saver, but leftover cooked chicken works just as well.
- If you prefer a spicier chili, increase the cayenne pepper amount or add diced jalapeños.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, omit the chicken and use vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 50 mg
Keywords: white chicken chili, chicken chili, creamy chicken chili, easy chili recipe, healthy chili, comfort food
Find it online: https://topreci.com/white-chicken-chili-recipe/
