Description
This White Chicken Chili recipe is a flavorful and comforting dish made with tender shredded chicken, creamy beans, and a blend of spices. Perfect for a cozy dinner, this chili features a slightly spicy kick balanced by sour cream and fresh lime juice, served with delicious toppings like cilantro, avocado, and tortilla chips.
Ingredients
Chili Base
- 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
Beans and Corn
- 2 15 oz cans great northern beans
- 1 cup corn (frozen or fresh)
Finishing Ingredients
- 1 cup sour cream (or plain Greek yogurt)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, sliced, for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and cook for 3-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth and 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 to combine.
- Prepare Beans: Drain and rinse the great northern beans using a strainer to remove excess liquid.
- Puree Beans (Optional for Creaminess): Take a ladleful of the beans along with a splash of the broth and puree in a food processor until smooth. This optional step adds a creamy, thick texture to the chili.
- Combine Ingredients: Return the pureed beans, whole beans, and corn to the pot. Stir well to incorporate everything evenly.
- Simmer: Bring the chili to a gentle simmer and cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
- Finish with Chicken and Sour Cream: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until well mixed and heated through.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced avocado, green onions, and tortilla chips as desired for added texture and flavor.
Notes
- Using rotisserie or leftover chicken saves time and adds delicious flavor.
- Pureeing some beans is optional but recommended for a creamier chili texture.
- Adjust cayenne pepper to your preferred spice level.
- For a healthier option, substitute sour cream with plain Greek yogurt.
- Serve with warm corn tortillas or crusty bread for a complete meal.
