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White Chicken Chili

A soothing, creamy white chicken chili packed with tender chicken, hearty beans, and a blend of spices, perfect for chilly nights and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil Ideal for sautéing veggies and adding flavor.
  • 1 small yellow onion, chopped (about ½ cup) Choose a fresh onion for a sweeter taste.
  • 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
  • 2.5 cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies Provides charm and gentle heat.
  • 1.5 teaspoons ground cumin Essential for warm, earthy flavor.
  • 0.25 teaspoon cayenne pepper Adjust for spice preference.
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juiced Juice from ½ small lime.
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans great northern beans Contributes creaminess.
  • 1 cup sour cream (or plain Greek yogurt) Stir in off heat for best texture.
  • 1 cup corn (frozen or fresh)
  • 2 cups cooked chicken, shredded (rotisserie or leftover chicken)
  • Fresh cilantro, for garnish
  • Shredded cheese, for garnish
  • Tortilla chips, for serving
  • Green onions, for garnish
  • Avocado, for garnish

Method
 

Cooking
  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes.
  2. When the onion is translucent, add minced garlic and sauté for an additional 30 seconds until fragrant.
  3. Pour in the chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and black pepper to taste.
  4. Drain and rinse the beans in a strainer.
  5. For creaminess, measure out a big ladleful of the beans and add it to a food processor with a splash of broth. Puree until smooth; this step is optional.
  6. Add both the pureed beans and the whole beans along with the corn to the soup pot. Bring everything to a light simmer and cook uncovered for 15 to 30 minutes.
  7. Once cooked, remove from the heat and stir in sour cream and shredded chicken until evenly mixed.
  8. Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips on the side.

Notes

Sautéing the onions until they're just shy of caramelized adds complexity to the flavor base. Letting the chili simmer longer deepens flavors. Stir in sour cream off the heat for a creamy texture.