Creamy White Chicken Chili
A cozy and delightful meal that warms you right up, this Creamy White Chicken Chili is creamy, slightly spicy, and packed with flavor, perfect for busy weeknights or casual gatherings.
Ingredients
For the chili base
- 1 tablespoon olive oil For sautéing
- 0.5 cup yellow onion, chopped About 1 small onion
- 2 cloves garlic, minced Alternatively, 1 1/2 tsp garlic powder
- 2.5 cups low-sodium chicken broth
- 2 cans (4 oz) diced green chilies Mild or medium heat
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper Omit for milder version
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 small lime, juice only
- to taste salt and freshly ground black pepper Start with 1/2 teaspoon salt and 1/4 teaspoon pepper
For the chili mixture
- 2 cans (15 oz) great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn Frozen or fresh
- 2 heaping cups cooked chicken, shredded Rotisserie or leftover chicken
Instructions
Preparation
- Heat olive oil in a large 5-6 quart pot over medium-high heat.
- Add chopped onion and sauté for 3-5 minutes until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
Cooking
- Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice to the pot.
- Season with salt and pepper to taste. Stir to combine all ingredients.
- Drain and rinse the beans thoroughly in a strainer.
- Measure out about 1 cup of beans and add to a food processor along with 1/4 cup of hot broth from the pot. Puree for 30-45 seconds until completely smooth.
- Add the pureed beans, remaining whole beans, and corn to the soup pot.
- Bring the mixture to a gentle simmer and cook uncovered for 20-30 minutes, stirring every 5-7 minutes.
- For thicker chili, simmer the full 30 minutes; for thinner consistency, 20 minutes is sufficient.
- The chili is ready when it coats the back of a spoon.
- Remove the pot from heat and stir in sour cream and shredded chicken until well combined and heated through.
- Let sit for 2-3 minutes before serving to allow flavors to meld.
Serving
- Serve hot in bowls, garnished with fresh cilantro, shredded cheese, diced avocado, and tortilla chips if desired.
Notes
This chili is versatile and can be enjoyed with various toppings and sides. It pairs nicely with a simple side salad or some warm, crusty bread.