White Chicken Chili Recipe
This creamy and flavorful White Chicken Chili combines tender shredded chicken, creamy pureed beans, and a blend of spices, simmered to perfection and topped with fresh garnishes. Perfect for a cozy meal, it features notes of cumin, cayenne, and lime for a well-balanced and comforting dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 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
- ½ small lime, juice from
- 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 shredded chicken (rotisserie or leftover chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté onion and garlic: 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. Then add the 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 lime juice. Season the mixture with salt and freshly ground black pepper to your taste. Stir well to combine.
- Prepare beans: Drain and rinse the great northern beans in a strainer to remove excess sodium and canning liquid.
- Puree some beans: Take a large ladleful of the drained beans and place them in a food processor along with a splash of chicken broth from the pot. Puree until smooth. This step is optional but will add a creamy, thick texture to the chili.
- Combine beans and corn: Add the pureed beans, the remaining whole beans, and corn to the soup pot. Stir gently to incorporate.
- Simmer the chili: Bring the soup to a simmer and cook uncovered for 15 to 30 minutes. This allows flavors to meld and the chili to thicken slightly.
- Finish with sour cream and chicken: Remove the pot from heat, then stir in the sour cream (or Greek yogurt) and shredded cooked chicken until fully combined and heated through.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired. Enjoy warm.
Notes
- Using rotisserie chicken or leftover cooked chicken saves time and adds rich flavor.
- Pureeing some beans is optional but enhances the chili’s creamy texture.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Substitute sour cream with plain Greek yogurt for a lighter option.
- Serve with tortilla chips or cornbread for a complete meal.
Find it online: https://cozyplatter.com/white-chicken-chili-recipe/
