Name: White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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 chicken, shredded (rotisserie or leftover chicken); Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for garnish

Description

A comforting bowl of creamy white chicken chili blending tender chicken, hearty beans, and zesty spices for a unique flavor profile.

Ingredients

Scale

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 chicken, shredded (rotisserie or leftover chicken)
Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for garnish

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook for about 3-5 minutes until soft. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth along with the diced green chilies, cumin, cayenne pepper, oregano, paprika, and lime juice. Season with salt and pepper to taste.
Drain and rinse the canned great northern beans. For an extra creamy texture, set aside a big ladleful of beans and puree with a splash of broth.
Add both the pureed and whole beans along with the corn to the soup pot. Bring to a simmer and cook, uncovered, for about 15 to 30 minutes.
Once cooked, remove from heat and stir in the sour cream and shredded chicken. Garnish with fresh cilantro, shredded cheese, avocado, and tortilla chips.

Notes

Use rotisserie chicken for a quicker meal. Pureeing some beans adds creaminess. Adjust cayenne pepper for desired heat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 325
Sugar: 3g
Sodium: 600mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 25g
Cholesterol: 60mg