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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

4.8 from 18 reviews

This White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, creamy beans, and a blend of spices that create a mildly spicy and delicious dish. Perfect for cozy dinners, this chili is thickened with pureed beans and enriched with sour cream or Greek yogurt for extra creaminess. It’s easy to make and pairs beautifully with fresh toppings like cilantro, cheese, avocado, and crunchy tortilla chips.

Ingredients

Scale

Main 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
  • 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 chicken)

Topping Suggestions

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado slices

Instructions

  1. Sauté the aromatics: Heat the 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 the minced garlic and cook for another 30 seconds until fragrant.
  2. Add broth and spices: Pour in the low-sodium chicken broth along with the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir to combine.
  3. Prepare the beans: Drain and rinse the great northern beans in a strainer. Take a large ladleful of the beans and place them in a food processor with a splash of broth from the pot. Puree until smooth to help create a creamy and thick texture.
  4. Combine ingredients: Add the pureed beans, the remaining whole beans, and the corn to the soup pot. Stir well and bring the mixture to a simmer. Let it cook uncovered for 15 to 30 minutes to allow the flavors to meld and the chili to thicken.
  5. Finish the chili: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and the shredded cooked chicken. Mix thoroughly to combine the creamy texture and tender chicken evenly throughout the chili.
  6. Serve and garnish: Ladle the chili into bowls and garnish with your choice of fresh cilantro, shredded cheese, green onions, avocado slices, and crunchy tortilla chips for added texture and flavor.

Notes

  • Pureeing some of the beans is optional but helps thicken the chili and create a creamy texture without adding cream or flour.
  • You can substitute rotisserie chicken with leftover cooked chicken or even shredded turkey.
  • Adjust the cayenne pepper to control the heat according to your taste preference.
  • For a lighter option, use plain Greek yogurt instead of sour cream.
  • Freeze leftovers in airtight containers and reheat gently on the stove or microwave.

Nutrition

Keywords: white chicken chili, creamy chicken chili, great northern beans chili, easy chicken chili, healthy chili recipe

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