Description
A hearty and flavorful white chicken chili perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (fresh or frozen)
- 2 heaping cups cooked chicken, shredded
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and cook 3–5 minutes until soft. Add garlic and cook 30 seconds.
- Stir in chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper.
- Drain and rinse the beans. Scoop out a ladleful of beans and blend with a splash of broth until smooth (optional, for a thicker texture).
- Add whole beans, blended beans, and corn to the pot. Simmer uncovered for 15–30 minutes.
- Remove from heat and stir in sour cream and shredded chicken.
- Garnish with cilantro, cheese, avocado, green onions, or tortilla chips.
Notes
- Use 1 can of chilies or omit cayenne for less heat.
- Substitute ½ cup salsa verde for green chilies if desired.
- To use raw chicken, add about 1½ pounds with the broth and cook until done, then shred.
- Any small white bean works (navy, cannellini, or pinto in a pinch).
- For a vegetarian version, omit chicken and use vegetable broth.
- Storage: Refrigerate 3–4 days. Freeze before adding sour cream for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 168 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 44 mg
Keywords: white chicken chili, chili, soup, healthy recipe