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Creamy White Chicken Chili Recipe

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4.1 from 4 reviews

This creamy white chicken chili is a comforting and flavorful dish perfect for a cozy meal. Made with tender shredded chicken, great northern beans, and a blend of spices simmered in chicken broth, it offers a smooth, slightly spicy, and rich texture thanks to the addition of pureed beans and sour cream. Garnished with fresh cilantro, shredded cheese, avocado, and crispy tortilla chips, this chili is easy to prepare in about 45 minutes, making it a perfect weeknight dinner for the whole family.

Ingredients

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)
  • 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

Beans & Vegetables

  • 2 15 oz cans great northern beans
  • 1 cup corn (frozen or fresh)

Protein and Dairy

  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
  • 1 cup sour cream (or plain Greek yogurt)

Garnishes

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

Instructions

  1. 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. Add minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Broth and Spices: Pour in the low-sodium chicken broth. Add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to your taste.
  3. Prepare Beans: Drain and rinse the great northern beans thoroughly using a strainer.
  4. Puree Some Beans: Take a large ladleful of beans and place them in a food processor with a splash of the soup broth. Puree until smooth to help achieve a creamy and thick chili texture. This step is optional but recommended for creaminess.
  5. Combine and Simmer: Return the pureed beans, whole beans, and corn to the pot with the broth mixture. Bring to a gentle simmer and cook uncovered for 15 to 30 minutes, allowing flavors to meld and soup to thicken.
  6. Finish with Cream and Chicken: Remove the pot from heat. Stir in the sour cream and shredded cooked chicken until well combined and heated through.
  7. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired for added texture and flavor.

Notes

  • For a lighter option, substitute sour cream with plain Greek yogurt.
  • Using rotisserie chicken saves time but leftover cooked chicken works equally well.
  • The pureeing step of the beans is optional but highly recommended to get the creamy texture characteristic of this chili.
  • You can adjust cayenne pepper to control the heat level to your preference.
  • Add more chicken broth if you prefer a soupier consistency.
  • Serve with warm tortillas or cornbread for a hearty meal.

Find it online: https://bitezly.com/creamy-white-chicken-chili-recipe/