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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

4.7 from 28 reviews

This White Chicken Chili is a creamy, comforting dish packed with tender shredded chicken, white beans, and a hint of spice from green chilies and cumin. Perfect for cozy dinners, it combines fresh ingredients like lime juice and cilantro for brightness, complemented by optional toppings such as avocado and tortilla chips for added texture and flavor.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
  • 2½ cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies

Spices & Seasonings

  • 1½ 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

Main Ingredients

  • 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 left-over chicken)

Optional Garnishes

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions

  1. 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 to 5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Broth and Spices: Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and the juice of half a lime. Season with salt and freshly ground black pepper to taste, stirring well to combine.
  3. Prepare Beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and liquid.
  4. Puree Some Beans: Scoop a large ladleful of beans into a food processor along with a splash of soup broth. Puree until smooth to create a creamy texture; this step is optional but helps thicken the chili nicely.
  5. Combine and Simmer: Add the pureed beans, remaining whole beans, and the corn to the soup pot. Bring the chili to a simmer over medium heat. Let it cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken.
  6. Finish with Dairy and Chicken: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken until fully incorporated and creamy.
  7. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and a handful of tortilla chips if desired for added crunch and flavor.

Notes

  • Using rotisserie chicken or leftover cooked chicken cuts down cooking time and adds great flavor.
  • For a thicker chili, puree more beans or let it simmer longer to reduce liquid.
  • Adjust cayenne pepper quantity to control spiciness to your preference.
  • Greek yogurt can be used instead of sour cream for a healthier twist.
  • This chili pairs wonderfully with warm cornbread or tortilla chips on the side.

Nutrition

Keywords: White Chicken Chili, creamy chicken chili, easy chili recipe, healthy chicken dinner, comfort food soup

Find it online: https://www.sanacooks.com/white-chicken-chili-recipe/