White Chicken Chili
A cozy and creamy alternative to classic chili, featuring shredded chicken, great northern beans, and a bright lime finish. Perfect for weeknight dinners!
Ingredients
Base Ingredients
- 1 tablespoon olive oil Extra-virgin olive oil for sautéing
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
- 2.5 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies For gentle heat and flavor
- 1.5 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper Adjust for spice preference
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 small lime, juice from
- to taste Salt and freshly ground black pepper For seasoning
Main Ingredients
- 2 15 oz cans great northern beans Bean base for texture
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or left-over chicken)
For Serving
- to taste Fresh cilantro For garnish
- to taste shredded cheese For garnish
- to taste tortilla chips For garnish
- to taste green onions For garnish
- to taste avocado For garnish, add just before serving to avoid browning
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth and stir in the diced green chilies, followed by the cumin, cayenne pepper, paprika, and oregano.
- Squeeze in the lime juice and season with salt and freshly ground pepper.
- Drain and rinse the great northern beans. Puree a portion of the beans with a splash of hot broth in a food processor until smooth.
- Add the pureed beans back into the pot along with the whole beans and corn. Bring to a gentle simmer and cook uncovered for 15–30 minutes.
- Remove from heat and stir in the sour cream until fully incorporated.
- Add the shredded cooked chicken and stir gently to warm through.
- Ladle the chili into bowls and top with cilantro, cheese, avocado, and tortilla chips.
Notes
For best results, let the chili sit for a day in the fridge to deepen the flavors. Can be made ahead for parties and freezes well.