White Chicken Chili Recipe
This creamy and comforting White Chicken Chili is packed with tender shredded chicken, great northern beans, green chilies, and a blend of warming spices. Perfect for a cozy dinner, it offers a delightful twist on traditional chili with a smooth texture enhanced by pureed beans and a touch of sour cream or Greek yogurt. Garnish with fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips for a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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)
Toppings (Optional)
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Sauté Onions and Garlic: 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 minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in the low-sodium chicken broth. Add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and freshly squeezed lime juice. Season with salt and freshly ground black pepper to taste. Stir to combine all the ingredients well.
- 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 soup. Puree until smooth; this step is optional but helps achieve a creamy and thick chili texture.
- Combine Beans and Corn: Add both the pureed beans and the remaining whole beans, along with the corn (fresh or frozen), into the soup pot. Stir well to incorporate all ingredients evenly.
- Simmer the Chili: Bring the chili mixture to a simmer over medium heat. Let it cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken slightly.
- Finish with Chicken and Sour Cream: Remove the pot from heat. Stir in the shredded cooked chicken and sour cream or plain Greek yogurt until well combined and creamy.
- Serve and Garnish: Ladle the white chicken chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips if desired. Enjoy warm!
Notes
- Using rotisserie or leftover cooked chicken saves time and adds great flavor.
- The pureeing step with the beans is optional but highly recommended for a thicker, creamier texture.
- Adjust the cayenne pepper amount based on your preferred spice level.
- For a lighter option, substitute sour cream with plain Greek yogurt.
- Use fresh or frozen corn—both work equally well.
- This chili keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
Keywords: white chicken chili, creamy chicken chili, easy chicken chili, great northern beans chili, stovetop chili recipe, chicken chili with green chilies
Find it online: https://dinewithlily.com/white-chicken-chili-recipe/
