Description
A creamy and hearty white chicken chili made with tender chicken, white beans, green chilies, corn, and a blend of warm spices. Perfectly balanced with sour cream or Greek yogurt for a comforting finish.
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 1/2 cups low-sodium chicken broth
2 (4 oz) cans diced green chilies
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 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)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper.
3. Drain and rinse beans. Puree one ladleful with a splash of broth until smooth. Stir pureed beans, whole beans, and corn into the pot.
4. Simmer uncovered for 15 to 30 minutes.
5. Remove from heat and stir in sour cream and cooked chicken.
6. Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips.
Notes
Yield: About 6 cups soup (serves 5).
Spice level can be adjusted by using mild chilies or leaving out cayenne.
Vegetarian option: Replace chicken with vegetables like zucchini or bell peppers and use vegetable broth.
Slow Cooker: Cook on low for 5 hours or high for 3, then shred chicken and stir in sour cream.
Instant Pot: Cook on Manual/High for 8 minutes, natural release for 15 minutes, then shred chicken and stir in sour cream.
Freezing tip: Freeze before adding sour cream for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American