White Chicken Chili
A delightful and comforting dish that combines tender shredded chicken, soft beans, and spices for a creamy and warm flavor, perfect for chilly days.
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.
Notes
To store leftover White Chicken Chili, let it cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat on the stove over low heat or in the microwave until warmed through.