Description
This Creamy White Chicken Chili is a comforting and flavorful dish featuring shredded chicken, great northern beans, green chilies, and a blend of warming spices. Enhanced with a creamy texture from sour cream and garnished with fresh cilantro, shredded cheese, avocado, and tortilla chips, it's perfect for cozy meals or feeding a crowd. Made on the stovetop, this hearty chili is rich in protein and fiber while maintaining a moderate calorie count.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely minced (or 1 1/2 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 leftover chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Heat the oil and sauté onion: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add broth and spices: Pour in the low-sodium chicken broth, 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 all ingredients well.
- Prepare the beans: Drain and rinse the great northern beans using a strainer. Take a large ladleful of the beans and place them in a food processor with a splash of the soup broth. Puree until smooth for a creamy texture. This step is optional but recommended for thickening the chili.
- Add beans and corn to pot: Add both the pureed beans and the remaining whole beans to the soup pot along with the corn. Stir everything together and bring the mixture to a simmer over medium heat.
- Simmer the chili: Allow the chili to simmer uncovered for 25 minutes to let flavors meld and the chili thicken nicely.
- Finish with sour cream and chicken: Remove the pot from heat. Stir in the sour cream and shredded cooked chicken until evenly combined and heated through.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired. Serve warm for a hearty meal.
Notes
- This chili can be adapted for the slow cooker or Instant Pot for convenient meal prep.
- Use plain Greek yogurt instead of sour cream for a lighter option.
- Adjust cayenne pepper to control the heat level according to your preference.
- Leftover rotisserie chicken works perfectly to save prep time.
- For a thicker chili, puree more beans or cook uncovered longer to reduce liquid.
- Garnishes like avocado and tortilla chips add texture and extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 402 kcal
- Sugar: 4 g
- Sodium: 168 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 35 g
- Cholesterol: 44 mg
