Description
This creamy white chicken chili is a comforting and flavorful recipe featuring tender shredded chicken, great northern beans, and a blend of spices simmered to perfection. Enhanced with creamy sour cream and fresh ingredients like lime and cilantro, this chili offers a deliciously rich texture ideal for a hearty meal.
Ingredients
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 until fragrant.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth along with the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and freshly squeezed lime juice. Season with salt and freshly ground black pepper to taste.
- Prepare Beans: Drain and rinse the great northern beans thoroughly using a strainer.
- Puree Some Beans: Scoop a large ladleful of the beans into a food processor along with a splash of the broth from the soup. Puree until smooth to create a creamy texture; this step is optional but recommended for a thicker chili.
- Combine and Simmer: Pour the pureed beans back into the pot along with the remaining whole beans and the corn. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken.
- Add Chicken and Sour Cream: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until well combined and creamy.
- Serve and Garnish: Serve the chili hot, garnished with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired for added flavor and texture.
Notes
- You can substitute sour cream with plain Greek yogurt for a tangier and healthier option.
- The bean pureeing step is optional but highly recommended for creamier texture.
- Use rotisserie chicken or leftover cooked chicken for convenience and enhanced flavor.
- Adjust cayenne pepper amount to control spiciness.
- Serve with tortilla chips or crusty bread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
