Description
This creamy White Chicken Chili is a comforting and flavorful dish featuring shredded chicken, white beans, green chilies, and a blend of warming spices. Perfect for meal prep or serving a crowd, it’s a hearty and healthy option made on the stovetop with a smooth, thick texture enhanced by pureed beans.
Ingredients
Units
Scale
Base 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)
Soup Ingredients
- 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
Beans and Protein
- 2 15 oz cans great northern beans
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Additional Ingredients
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, sliced for garnish
Instructions
- Heat olive 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 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
- Add broth and spices: Pour in the chicken broth along with diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and the juice from half a lime. Season with salt and freshly ground black pepper to taste. Stir well to combine all ingredients.
- Prepare beans: Drain and rinse the great northern beans under cold water. Set aside.
- Puree some beans: Scoop a large ladleful of the rinsed beans and add them to a food processor along with a splash of broth from the pot. Puree until smooth to create a creamy texture. This step is optional but helps thicken and enrich the chili.
- Add beans and corn to pot: Return the pureed beans along with the remaining whole beans and corn to the soup pot. Stir everything together thoroughly.
- Simmer the chili: Bring the mixture to a gentle simmer over medium heat. Allow it to cook uncovered for 15 to 30 minutes to meld flavors and thicken the chili.
- Finish with sour cream and chicken: Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, sliced avocado, tortilla chips, and green onions as desired. Serve warm and enjoy!
Notes
- This chili can also be prepared in a slow cooker or Instant Pot for convenience.
- Substitute Greek yogurt for sour cream to reduce fat content while maintaining creaminess.
- Adjust cayenne pepper amount for desired spice level.
- The pureeing step is optional but recommended to achieve a creamy texture without cream.
- Leftover chili stores well in the refrigerator for up to 3 days or freezes nicely for up to 3 months.
- For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken or use a plant-based protein.
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
