Description
This comforting White Chicken Chili combines tender shredded chicken, creamy northern beans, and a blend of spices to create a flavorful, hearty dish perfect for cozy meals. Enhanced with green chilies, fresh lime juice, and topped with fresh cilantro, cheese, and avocado, it is a delicious twist on traditional chili that is easy to prepare on the stovetop in under an hour.
Ingredients
Base
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
Liquids and Seasonings
- 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 only
- Salt and freshly ground black pepper, to taste
Beans and Vegetables
- 2 15 oz cans great northern beans
- 1 cup corn (frozen or fresh)
Protein and Toppings
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- 1 cup sour cream (or plain Greek yogurt)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, sliced, for garnish
Instructions
- Sauté Aromatics: 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 chicken broth, then add the 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.
- Prepare Beans: Drain and rinse the great northern beans thoroughly using a strainer to reduce excess sodium and improve texture.
- Puree Beans: Scoop a large ladleful of the drained beans and place into a food processor with a splash of the broth from the pot. Puree until smooth. This step is optional but helps create a creamier, thicker chili texture.
- Combine and Simmer: Add the pureed beans back into the pot along with the whole beans and corn. Stir everything together and bring the mixture to a gentle simmer. Let it cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken.
- Add Chicken and Sour Cream: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until well incorporated and heated through.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and serve with tortilla chips on the side for added crunch and flavor.
Notes
- If you prefer a spicier chili, increase the cayenne pepper or add fresh jalapeños.
- Using rotisserie chicken saves time and adds extra flavor to the chili.
- The pureeing of beans is optional but recommended for a creamier consistency.
- Plain Greek yogurt can be substituted for sour cream to reduce fat and add protein.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
