White Chicken Chili
A cozy, creamy white chicken chili that comes together quickly in one pot, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil (Use a good extra virgin olive oil for flavor. Heat until shimmering, not smoking.)
- 1 small yellow onion, chopped (about ½ cup) (Dice uniformly so it softens quickly.)
- 2 cloves garlic, finely minced (Fresh garlic gives the best aroma. If you use garlic powder, add it with the spices.)
- 2.5 cups low-sodium chicken broth (Low-sodium lets you control salt.)
- 2 cans diced green chilies (4 oz each) (Mild or hot works.)
Spices
- 1.5 teaspoons ground cumin (Toast for 10 seconds in the dry pan before adding liquid to bring out flavor.)
- 0.25 teaspoon cayenne pepper (Adjust to taste.)
- 0.5 teaspoon dried oregano (Crumble between your fingers before adding.)
- 0.5 teaspoon paprika (Smoked paprika adds depth.)
- 0.5 small lime, juice from (Fresh lime brightens the bowl.)
- Salt and freshly ground black pepper, to taste (Season in layers.)
Beans & Cream
- 2 cans great northern beans (15 oz each) (Drain and rinse to remove can liquid.)
- 1 cup sour cream (or plain Greek yogurt) (Add off heat to prevent curdling.)
Veggies & Chicken
- 1 cup corn (frozen or fresh) (No need to thaw if adding to simmering soup.)
- 2 cups cooked chicken, shredded (Use rotisserie or leftover chicken.)
Toppings
- Fresh cilantro (Chop just before serving for a bright finish.)
- Shredded cheese (Cheddar or Monterey Jack melt nicely.)
- Tortilla chips (Use sturdy chips for scooping.)
- Green onions (Add sliced for bite and color.)
- Avocado (Slices add creaminess.)
Instructions
Cooking
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse beans in a strainer.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth.
- Add pureed beans, whole beans, and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
Store leftovers in an airtight container for up to 4 days or freeze in individual portions for up to 3 months. Serve chili family-style with a tray of toppings for a fun dinner. For variations, see the additional notes about making it vegetarian, dairy-free, etc.