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Bowl of creamy white chicken chili topped with cilantro

White Chicken Chili

A warm and comforting chili that combines tender chicken, creamy beans, and a hint of spice for a healthy, cozy dish perfect for cold days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
  • 2.5 cups low-sodium chicken broth
  • 2 cans diced green chilies (4 oz each)
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper adjust for spice preference
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juiced
  • Salt and freshly ground black pepper, to taste
Beans and Toppings
  • 2 cans great northern beans (15 oz each) drained and rinsed
  • 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 garnish
  • Green onions for garnish
  • Avocado for garnish

Method
 

Cooking
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the chopped onion and sauté until softened, about 3-5 minutes.
  3. Add the minced garlic and cook for 30 seconds more.
  4. Pour in the chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
  5. Drain and rinse the beans in a strainer.
  6. For a creamy texture, measure out a big ladleful of beans and put them in a food processor with a splash of broth from the soup. Puree until smooth (this step is optional).
  7. Add the pureed beans, whole beans, and corn back to the soup pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
  8. Remove from heat and stir in the sour cream and cooked chicken.
  9. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

White Chicken Chili can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave until hot. For added creaminess, use Greek yogurt instead of sour cream. Adjust the spiciness by adding more or less cayenne pepper.