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White Chicken Chili

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A comforting and creamy chili packed with protein, fiber, and zesty flavors, perfect for weeknight dinners and gatherings.

Ingredients

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  • 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
  • Juice from 1/2 small lime
  • 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, for garnish
  • Shredded cheese, for garnish
  • Tortilla chips, for serving
  • Green onions, for garnish
  • Avocado, for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat.
  2. Add chopped onion and sauté until softened, about 3-5 minutes.
  3. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Stir in chicken broth, diced green chilies, ground cumin, cayenne pepper, oregano, paprika, lime juice, and season with salt and pepper to taste.
  5. Drain and rinse the beans using a strainer.
  6. For a creamier texture, take a ladleful of beans and blend them with a splash of broth in a food processor until smooth (this step is optional).
  7. Add both pureed beans and whole beans along with corn to the pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
  8. Remove from heat and stir in sour cream and shredded chicken until well combined.
  9. Serve hot and garnish with fresh cilantro, shredded cheese, avocado slices, and tortilla chips.

Notes

For a lighter version, consider using Greek yogurt instead of sour cream. This dish can be made ahead of time as it tastes even better the next day.

Nutrition

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