Description
A flavorful and creamy white chicken chili that is perfect for a comforting meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, minced (or 1 ½ tsp garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans 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 chicken)
Instructions
- Heat olive oil in a large 5–6 quart pot over medium-high heat. Add onion and sauté 3–5 minutes until softened. Add garlic and cook 30 seconds.
- Stir in chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper.
- Optionally, ladle a portion of the beans into a blender or food processor with a splash of broth and puree until smooth.
- Add pureed beans, whole beans, and corn to the pot. Simmer uncovered for 15–30 minutes to let flavors combine.
- Remove from heat and stir in sour cream and cooked shredded chicken.
- Garnish with desired toppings like cilantro, shredded cheese, avocado slices, or tortilla chips.
Notes
- Yield: ~6 cups soup (about 1 ¼ cups per serving).
- Spice Level: Use 1 can of green chilies if you want milder heat or omit cayenne pepper.
- Green Chilies Substitute: ½ cup salsa verde works well.
- Chicken: If using raw chicken, cook it with the broth in step 2 (about 1.5 lbs).
- Beans: Any small white beans or even pinto beans can be used.
- Vegetarian Version: Replace chicken with extra vegetables and use vegetable broth.
- Slow Cooker: Add ingredients (except sour cream) and cook on low 5 hours or high 3 hours. Shred chicken before adding sour cream at the end.
- Instant Pot: Sauté onions and garlic, then add raw chicken, broth, beans, corn, and spices. Cook on high pressure 8 minutes, naturally release 15 minutes, shred chicken, optionally puree part of the soup, then stir in sour cream.
- Storage: Refrigerator for 3–4 days, freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 106 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 2 mg
Keywords: White Chicken Chili