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Delicious White Chicken Chili

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A hearty and creamy twist on traditional chili, perfect for chilly nights and gatherings.

Ingredients

Scale
  • 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
  • Juice from ½ small lime
  • 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)
  • Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado (for garnish)

Instructions

  1. Heat olive oil in a large pot (5-6 quart) over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes.
  2. Toss in the minced garlic and cook for another 30 seconds.
  3. Pour in the chicken broth, diced green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
  4. Drain and rinse the beans. Puree a large ladleful of the beans with a splash of broth in a food processor until smooth.
  5. Add the pureed beans, whole beans, and corn back into the soup pot. Bring to a simmer and cook, uncovered, for 15 to 30 minutes.
  6. Remove from heat and stir in the sour cream and shredded chicken.
  7. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop.

Find it online: https://www.cookiva.net/delicious-white-chicken-chili/