why make this recipe
White Chicken Chili is a delightful and comforting dish that offers a creamy texture and a warm, rich flavor. It is perfect for chilly days or when you’re in need of a hearty meal. The combination of tender shredded chicken, soft beans, and spices creates a wonderful balance that is both satisfying and nourishing. Plus, it’s easy to make, allowing you to whip up a delicious dinner with minimal effort.
how to make White Chicken Chili
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 1/2 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 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 left-over chicken)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for garnish
- Green onions, for garnish
- Avocado, for garnish
Directions :
- 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. Then, add the minced garlic and cook for an additional 30 seconds.
- Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, lime juice, and season with salt and black pepper to taste.
- Drain and rinse the beans in a strainer. Measure out a generous ladleful of the beans and place them in a food processor with a splash of broth from the soup. Puree until smooth. (This is optional but will help create a creamy and thick chili.)
- Add both the pureed beans and whole beans, along with the corn, to the soup pot. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
- Once done, 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.
how to serve White Chicken Chili
White Chicken Chili can be served in bowls with your choice of toppings. Fresh cilantro, shredded cheese, green onions, and avocado slices add a wonderful touch. You can also serve it with tortilla chips on the side for a satisfying crunch. It pairs well with a simple salad or crusty bread for a complete meal.
how to store White Chicken Chili
To store leftover White Chicken Chili, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When ready to eat, reheat on the stove over low heat or in the microwave until warmed through.
tips to make White Chicken Chili
- For added flavor, use homemade chicken broth or low-sodium broth to control salt levels.
- If you prefer a spicier chili, adjust the cayenne pepper or add diced jalapeños.
- To make it even creamier, add additional sour cream or a splash of heavy cream.
- Feel free to substitute white beans with black beans or pinto beans if preferred.
variation
You can easily turn this White Chicken Chili into a vegetarian dish by omitting the chicken and using vegetable broth instead. Replace the chicken with more beans or hearty vegetables like zucchini and bell peppers for added texture.
FAQs
Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken works wonderfully for this recipe and saves you time in cooking the chicken.
Can I make White Chicken Chili in a slow cooker?
Absolutely! Combine all the ingredients in the slow cooker, except for the sour cream and chicken, and cook on low for 6-8 hours. Stir in the sour cream and shredded chicken before serving.
Is White Chicken Chili spicy?
The level of spiciness can be adjusted based on your preference. The cayenne pepper adds heat, but you can reduce the amount for a milder flavor.
White Chicken Chili
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
- 2.5 cups low-sodium chicken broth Use homemade for better flavor.
- 2 cans diced green chilies (4 oz each)
Spices and Seasonings
- 1.5 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper Adjust for spiciness.
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 small lime, juice from
- Salt and freshly ground black pepper, to taste
Main Components
- 2 cans great northern beans (15 oz each) Drain and rinse before using.
- 1 cup sour cream (or plain Greek yogurt) For creaminess.
- 1 cup corn (frozen or fresh)
- 2 cups cooked chicken, shredded Rotisserie or leftover chicken.
Garnishes
- Fresh cilantro For garnish.
- Shredded cheese For garnish.
- Tortilla chips For serving.
- Green onions For garnish.
- Avocado For garnish.
Instructions
Preparation
- 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.
- Then, add the minced garlic and cook for an additional 30 seconds.
- Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, lime juice, and season with salt and black pepper to taste.
Cooking
- Drain and rinse the beans in a strainer.
- Measure out a generous ladleful of the beans and place them in a food processor with a splash of broth from the soup. Puree until smooth. (This is optional but will help create a creamy and thick chili.)
- Add both the pureed beans and whole beans, along with the corn, to the soup pot.
- Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
- Once done, remove from heat and stir in the sour cream and shredded chicken until well combined.
