Description
This Creamy White Chicken Chili is a comforting, flavorful dish combining tender shredded chicken, creamy pureed beans, and a blend of aromatic spices. Perfect for a cozy dinner, it features a smooth texture enhanced by sour cream and fresh lime juice, garnished with cilantro, cheese, avocado, and crunchy tortilla chips for a delightful contrast.
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, juiced
- 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 chicken, shredded (rotisserie or left-over 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 chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds, until fragrant.
- Add Broth and Spices: Pour in the chicken broth and add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and freshly squeezed lime juice. Season with salt and freshly ground black pepper to taste. Stir to combine all ingredients.
- Prepare Beans: Drain and rinse the canned great northern beans using a strainer to remove excess liquid.
- Puree Some Beans: Take a large ladleful of the drained beans and place them in a food processor along with a splash of the chicken broth from the pot. Puree until smooth. This step is optional but adds a creamy and thick texture to the chili.
- Combine Beans and Corn: Add the pureed beans, remaining whole beans, and corn to the soup pot. Stir well to integrate all components.
- Simmer the Chili: Bring the mixture to a simmer over medium heat. Let it cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken slightly.
- Finish with Chicken and Sour Cream: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until fully incorporated and heated through.
- Serve and Garnish: Ladle the creamy white chicken chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips as desired. Serve immediately for best flavor.
Notes
- For a lighter version, substitute sour cream with plain Greek yogurt.
- Using rotisserie or leftover cooked chicken saves time and adds great flavor.
- The bean pureeing step is optional but highly recommended for a creamier texture.
- Adjust the cayenne pepper amount to control the chili’s spiciness.
- Fresh lime juice brightens the flavor – don’t skip it!
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day.
