Name: White Chicken Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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; Juice from ½ small lime; 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); Fresh cilantro, shredded cheese, tortilla chips, green onions, and avocado for garnish

Description

A warm and comforting bowl of White Chicken Chili made with tender shredded chicken, creamy beans, and a medley of spices; perfect for chilly evenings or family gatherings.

Ingredients

Scale

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
Juice from ½ small lime
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)
Fresh cilantro, shredded cheese, tortilla chips, green onions, and avocado for garnish

Instructions

Heat the olive oil in a large (5-6 quart) pot over medium-high heat.
Add the chopped onion and sauté for 3-5 minutes, until soft. Stir in the minced garlic and cook for an additional 30 seconds.
Pour in the chicken broth, then add the diced green chilies, cumin, cayenne, oregano, paprika, lime juice, salt, and pepper. Stir well.
Drain and rinse the beans. For a creamier texture, transfer a big ladleful of beans to a food processor, add a splash of broth, and puree until smooth (optional).
Add both the pureed and whole beans along with the corn to the soup pot. Bring everything to a gentle simmer and cook uncovered for 15-30 minutes.
Remove from heat and stir in the sour cream and shredded chicken until well combined.
Serve garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

This chili freezes beautifully! Store in airtight containers or freezer bags for up to 3 months. Adjust seasoning to suit personal taste and use quality chicken for the best flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 700mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 26g
Cholesterol: 60mg

Keywords: chili, white chicken chili, comfort food, easy recipe, weeknight dinner