Description
A creamy and comforting white chicken chili made with tender shredded chicken, white beans, green chilies, and warm spices—perfect for an easy weeknight meal or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely minced
- 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 of 1/2 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
- Fresh cilantro (for garnish)
- Shredded cheese (for garnish)
- Tortilla chips (for garnish)
- Green onions (for garnish)
- Avocado (for garnish)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3 to 5 minutes. Add garlic and cook for 30 seconds.
2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir to combine.
3. Drain and rinse the beans.
4. Add a ladleful of beans to a blender or food processor with a splash of broth and puree until smooth (optional for a creamier texture).
5. Add the pureed beans, remaining whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15 to 30 minutes.
6. Remove from heat and stir in sour cream and shredded chicken.
7. Serve warm topped with cilantro, shredded cheese, avocado, green onions, and tortilla chips if desired.
Notes
For extra creaminess, do not skip blending a portion of the beans.
This chili can be made in a slow cooker or Instant Pot for convenience.
Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition values are estimates and do not include optional toppings.