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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

5 from 29 reviews

This creamy White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, great northern beans, corn, and a blend of aromatic spices. Perfect for cozy dinners, it’s easy to make and can be customized with fresh toppings like avocado, cheese, and cilantro.

Ingredients

Scale

Base 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

Main Ingredients

  • 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)

Optional Garnishes

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

Instructions

  1. Sauté Onion and Garlic: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté for 3 to 5 minutes until softened. Add the minced garlic and cook for about 30 seconds until fragrant, making sure not to let it burn.
  2. Add Liquids and Spices: Pour in the chicken broth and add the diced green chilies. Stir in the ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir everything together well.
  3. Prepare Beans: Drain and rinse the great northern beans using a strainer to remove excess liquid and salt.
  4. Puree Beans (Optional): Take a large ladleful of the drained beans and place them along with a splash of broth from the pot into a food processor. Puree until smooth. This step is optional but helps give the chili a creamy, thick texture.
  5. Add Beans and Corn: Add the pureed beans back into the pot along with the remaining whole beans and the corn. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes to allow flavors to meld.
  6. Finish with Sour Cream and Chicken: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken until fully incorporated and warm.
  7. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired for extra flavor and texture.

Notes

  • Using rotisserie chicken or leftover chicken makes this recipe quick and easy.
  • Pureeing some beans is optional but recommended for a creamier texture.
  • Adjust the cayenne pepper amount based on your preferred level of spiciness.
  • Substitute sour cream with plain Greek yogurt for a healthier option.
  • This chili can be made in advance and tastes even better the next day.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chili, shredded chicken soup, easy chili recipe, comfort food

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