Description
Creamy White Chicken Chili is a quick and easy dish that can be made on the stovetop, slow cooker, or instant pot. It uses leftover chicken for a fast weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion (chopped, about 1/2 cup)
- 2 garlic cloves (finely minced or 1 1/2 teaspoons garlic powder)
- 2.5 cups low-sodium chicken broth
- 2 cans (4 oz each) diced green chilies
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- Juice from 0.5 small lime
- Salt and freshly ground black pepper (to taste)
- 2 cans (15 oz each) great northern beans (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)
- Fresh cilantro (for topping)
- Shredded cheese (for topping)
- Tortilla chips (for topping)
- Avocado (sliced, for topping)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened and fragrant, 3-5 minutes. Add minced garlic and cook for 30 seconds until aromatic.
- Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and black pepper to taste.
- Drain and rinse the great northern beans. Measure out one big ladleful of beans and add to a food processor with a splash of broth from the soup. Puree until completely smooth.
- Add the pureed beans, remaining whole beans, and corn to the soup pot. Bring the mixture to a gentle simmer.
- Cook uncovered for 15-30 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken naturally.
- Remove from heat and stir in sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
- Serve immediately in bowls garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips as desired.
Notes
- This chili can be made ahead of time and stored in the refrigerator.
- Feel free to adjust the spices to your taste.
- Leftover chili can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 299
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: White Chicken Chili, Creamy Chili, Quick Dinner