Description

This creamy white chicken chili is a comforting and flavorful dish perfect for chilly days. Made with tender shredded chicken, great northern beans, corn, and a blend of spices, it’s simmered to perfection and finished with creamy sour cream for a rich texture. Garnished with fresh cilantro, shredded cheese, avocado, and crispy tortilla chips, it’s a hearty and satisfying meal that’s easy to prepare in under an hour.

Ingredients

Base 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
½ small lime, juice from
Salt and freshly ground black pepper, to taste

Main Ingredients

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)

Garnishes

Fresh cilantro
Shredded cheese
Tortilla chips
Green onions
Avocado slices

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Instructions

Sauté Aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
Add Broth and Spices: Pour in chicken broth, then add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and fresh lime juice. Season the mixture with salt and freshly ground black pepper to taste.
Prepare Beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and preserve texture.
Blend Beans: Take a large ladleful of the beans and place them into a food processor along with a splash of the chicken broth from the pot. Puree until smooth. This step is optional but recommended to achieve the creamy and thick texture characteristic of the chili.
Combine and Simmer: Add both the pureed beans and the whole beans to the soup pot along with the corn. Bring the mixture to a gentle simmer over medium heat and cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken.
Finish the Chili: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until fully combined and creamy.
Serve and Garnish: Ladle the chili into bowls and garnish generously with fresh cilantro, shredded cheese, avocado slices, green onions, and crunchy tortilla chips for added texture and flavor.

Notes

Using rotisserie or leftover chicken speeds up preparation and adds great flavor.
Pureeing a portion of the beans is optional but helps create a creamier texture.
Adjust cayenne pepper amount to control the chili’s heat level.
Greek yogurt can be substituted for sour cream for a lighter option.
For a thicker chili, simmer uncovered longer until desired consistency is reached.
Leftovers keep well refrigerated for up to 3 days and reheat beautifully on the stovetop or microwave.