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White Chicken Chili Recipe

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★★★★★

4.5 from 95 reviews

A creamy and flavorful White Chicken Chili made with tender shredded chicken, creamy beans, fresh corn, and a blend of aromatic spices. This comforting soup is enhanced with sour cream and topped with fresh cilantro, shredded cheese, avocado, and crispy tortilla chips, perfect for a hearty and satisfying meal.

Ingredients

Scale

Base 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

Beans and Protein

  • 2 15 oz cans great northern beans
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Additional Ingredients

  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup corn (frozen or fresh)
  • Fresh cilantro for garnish
  • Shredded cheese for garnish
  • Tortilla chips for garnish
  • Green onions for garnish
  • Avocado slices for garnish

Instructions

  1. 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. Add minced garlic and cook for an additional 30 seconds to release its flavor.
  2. Add Broth and Spices: Pour in the chicken broth, canned diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and the juice of half a small lime. Season the mixture with salt and freshly ground black pepper to taste.
  3. Prepare Beans: Drain and rinse the great northern beans in a strainer thoroughly to reduce sodium and remove excess starch.
  4. Puree Beans (Optional): Take a large ladleful of the drained beans and place them in a food processor with a splash of broth from the soup. Puree until smooth. This step is optional but helps achieve a creamy and thick chili texture.
  5. Add Beans and Corn: Add the pureed beans, the remaining whole beans, and corn to the soup pot. Bring the chili to a simmer and cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
  6. Finish the Chili: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
  7. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and chopped green onions as desired for extra flavor and texture.

Notes

  • Using rotisserie or leftover chicken saves time and adds great flavor.
  • The bean pureeing step is optional but results in a creamier chili.
  • Adjust cayenne pepper to your preferred heat level.
  • Can substitute Greek yogurt for sour cream to reduce fat.
  • Leftover chili tastes even better the next day as flavors meld.
  • Great northern beans can be replaced with cannellini beans if preferred.

Keywords: white chicken chili, creamy chicken chili, easy chicken chili, healthy chili, stovetop chili, chicken and beans soup

Find it online: https://servedbynora.com/white-chicken-chili-recipe/