Description
A comforting and creamy white chicken chili, perfect for chilly nights and gatherings.
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 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice from ½ 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, shredded cheese, tortilla chips, green onions, and avocado for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened, about 3-5 minutes.
- Add the garlic and cook for an additional 30 seconds.
- Pour in chicken broth, followed by the green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer.
- For a creamier texture, measure out one big ladleful of beans and add it to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional).
- Add the pureed beans and whole beans back to the pot, along with the corn.
- Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
For a thicker chili, blend a portion of the beans for a creamier texture. Adjust spices according to taste.
