Description
Warm up with this comforting and flavorful White Chicken Chili. Packed with tender chicken, creamy beans, and a hint of spice, this easy-to-make chili is perfect for a cozy night in or feeding a crowd.
Ingredients
Units
Scale
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder)
- 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
- 1/2 small lime, juice from
- 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)
Topping Suggestions:
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, then add garlic.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper. Add beans and corn.
- Puree a ladleful of beans with some broth and add to the pot. Simmer for 15-30 minutes.
- Stir in sour cream and cooked chicken. Serve hot with toppings.
Notes
- Yield: About 6 cups soup. Serving Size: About 1 1/4 cups.
- Spice level: Adjust green chilies and cayenne as desired.
- Vegetarian option: Use vegetable broth and omit chicken.
- Slow Cooker and Instant Pot instructions provided for convenience.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg
