Description

This White Chicken Chili recipe is a creamy, flavorful twist on classic chili made with tender shredded chicken, great northern beans, mild green chilies, and a blend of spices. Simmered to perfection and finished with sour cream for richness, it’s an easy, comforting meal perfect for any day. Garnish with fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips for added texture and flavor.

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 1/2 cups low-sodium chicken broth
2 4 oz cans diced green chilies
2 15 oz cans great northern beans
1 cup corn (frozen or fresh)
2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Spices and Seasonings

1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 small lime, juice from
Salt and freshly ground black pepper, to taste

Finishing and Garnish

1 cup sour cream (or plain Greek yogurt)
Fresh cilantro, chopped
Shredded cheese
Tortilla chips
Green onions, sliced (optional)
Avocado, sliced

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Instructions

Sauté Onion and Garlic: Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add the chopped onion and cook until softened, about 3-5 minutes. Then add the garlic and cook for an additional 30 seconds until fragrant.
Add Broth and Spices: Pour in the chicken broth, then add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir well to combine all the ingredients.
Prepare Beans: Drain and rinse the great northern beans in a strainer to remove any excess sodium and starch.
Puree Some Beans: Take a large ladleful of the rinsed beans and place them in a food processor along with a splash of the chicken broth from the pot. Puree until smooth. This step is optional but helps create a creamy, thick chili texture.
Combine and Simmer: Add the pureed beans, whole beans, and corn into the soup pot. Bring the mixture to a simmer over medium heat and cook uncovered for 15 to 30 minutes, allowing flavors to meld and the chili to thicken.
Finish with Chicken and Sour Cream: Remove the pot from heat. Stir in the sour cream (or Greek yogurt) and shredded cooked chicken, mixing until fully incorporated and heated through.
Serve and Garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro, shredded cheese, sliced avocado, tortilla chips, and green onions if desired. Enjoy warm.

Notes

You can substitute sour cream with plain Greek yogurt for a lighter version.
Using rotisserie chicken or leftover cooked chicken saves time and adds great flavor.
The pureeing of some beans is optional but creates a richer, creamier texture.
Adjust cayenne pepper to control the heat level according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Serve with extra lime wedges for added brightness if desired.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American