Description
This hearty White Chicken Chili is a creamy, comforting dish perfect for a cozy meal. Featuring shredded chicken, great northern beans, green chilies, and a blend of warming spices, this chili offers a flavorful twist on the classic. The dish is thickened further by pureed beans and enriched with sour cream or Greek yogurt, served with fresh garnishes like cilantro, avocado, and shredded cheese for a satisfying texture and taste.
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 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 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 sauté until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add broth and spices: Pour in the chicken broth, then 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 well to combine all the flavors.
- Prepare beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and preservatives.
- Puree some beans (optional): Take a big ladleful of the beans and add to a food processor along with a splash of broth from the soup. Puree until smooth. This step thickens the chili lending it a creamy and luscious texture, but can be skipped if preferred.
- Combine beans and corn: Add the pureed beans, the remaining whole beans, and the corn to the soup pot. Bring the chili mixture to a simmer and cook uncovered for 15 to 30 minutes, stirring occasionally to blend flavors.
- Finish with chicken and sour cream: Remove the pot from heat. Stir in the sour cream or Greek yogurt to add creaminess, then fold in the shredded cooked chicken until heated through.
- Serve with garnishes: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips as desired for added flavor and texture.
Notes
- Using rotisserie chicken or leftover cooked chicken saves time and adds extra flavor.
- The bean pureeing step is optional but highly recommended for a creamier chili texture.
- Adjust cayenne pepper according to your heat preference; omit for mild chili.
- Sour cream can be substituted with plain Greek yogurt for a tangier and lighter option.
- If preferred, substitute great northern beans with cannellini or navy beans.
- Leftovers store well in the refrigerator for 3-4 days or freeze for up to 3 months.
