White Chicken Chili
A quick and creamy white chicken chili, perfect for cold nights, built on green chiles, great northern beans, corn, and shredded chicken, finished with sour cream or Greek yogurt.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1½ teaspoons garlic powder)
Broth and Spices
- 2.5 cups low-sodium chicken broth
- 2 cans (4 oz) diced green chiles
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper adjust to taste
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 small lime, juiced
- to taste salt and freshly ground black pepper
Chili Components
- 2 cans (15 oz) great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt for lighter option
- 1 cup corn, fresh or frozen
- 2 cups cooked shredded chicken can use rotisserie or leftovers
Garnishes
- to taste fresh cilantro
- to taste shredded cheese like Monterey Jack or cheddar
- to taste tortilla chips
- to taste green onions
- to taste avocado
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté for about 3–5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
Cooking
- Pour in chicken broth, then add diced green chiles, cumin, cayenne, paprika, oregano, and lime juice. Season lightly with salt and pepper.
- Drain and rinse the beans. Scoop a large ladleful of beans into a food processor or blender with a splash of broth and puree until smooth.
- Add the pureed beans, remaining whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15–30 minutes so the flavors meld and the chili thickens.
- Remove from heat and stir in sour cream (or Greek yogurt) and shredded chicken until warmed through.
Serving
- Taste and adjust seasoning with salt, pepper, or more lime juice.
- Serve with cilantro, shredded cheese, avocado slices, green onions, and tortilla chips.
Notes
For a lower-carb version, use cauliflower or omit the corn. Rotisserie chicken is a big time-saver. For slow cooker method, combine all ingredients except sour cream and garnishes, and cook on low for 4-6 hours or high for 2-3 hours.