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Creamy White Chicken Chili

White Chicken Chili
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Creamy White Chicken Chili is the ultimate comfort food, perfect for weeknight dinners or cozy gatherings. This hearty dish combines tender shredded chicken, creamy white beans, and zesty green chilies in a rich broth, creating an irresistible blend of flavors and textures. Not only is it easy to whip up in under an hour, but it’s also customizable to suit your taste preferences. Whether topped with fresh cilantro, avocado slices, or shredded cheese, this chili will have everyone coming back for seconds. Plus, it’s an excellent way to use leftover chicken! Enjoy a bowl of warmth and flavor with this delightful recipe.

Ingredients

Scale
  • 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
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Juice from 1/2 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
  • Avocado

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3–5 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add the low-sodium chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, lime juice, salt, and pepper to taste. Stir well to combine all ingredients.
  3. Drain and rinse the great northern beans in a strainer. Measure out a big ladleful of beans and place them into a food processor with a splash of broth from the soup. Puree until smooth; this step is optional but helps create that thick texture we love in white chicken chili.
  4. Add both pureed beans and whole beans along with corn to the soup pot. Bring the mixture to a simmer. Cook uncovered for about 15 to 30 minutes until heated through.
  5. Remove from heat and gently stir in sour cream and shredded cooked chicken until well combined.
  6. Serve warm garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Nutrition

Find it online: https://allfoodierecipes.com/white-chicken-chili/