Name: Creamy White Chicken Chili
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 small yellow onion, chopped (about ½ cup); 2 garlic cloves, minced (or 1 ½ tsp garlic powder); 2 ½ cups low-sodium chicken broth; 2 4-oz cans diced green chiles; 1 ½ tsp ground cumin; ¼ tsp cayenne pepper; ½ tsp dried oregano; ½ tsp paprika; ½ small lime, juiced; Salt and 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); Toppings: cilantro, shredded cheese, tortilla chips, green onions, avocado

Ingredients

Scale

1 tbsp olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, minced (or 1 ½ tsp garlic powder)
2 ½ cups low-sodium chicken broth
2 4-oz cans diced green chiles
1 ½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp dried oregano
½ tsp paprika
½ small lime, juiced
Salt and 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)
Toppings: cilantro, shredded cheese, tortilla chips, green onions, avocado

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Instructions

Heat olive oil in a large pot over medium-high heat. Sauté onion 3–5 minutes, then garlic 30 seconds.
Add chicken broth, green chiles, cumin, cayenne, paprika, oregano, lime juice, and salt & pepper.
Drain and rinse beans. Puree a ladleful with some broth for creaminess (optional). Add pureed beans, whole beans, and corn to pot.
Simmer uncovered 15–30 minutes.
Remove from heat and stir in sour cream and shredded chicken.
Serve garnished with cilantro, cheese, avocado, and tortilla chips as desired.

Notes

Spice level can be adjusted by using fewer green chiles or omitting cayenne.
Can substitute ½ cup salsa verde for green chiles.
Vegetarian: use vegetable broth and omit chicken; add extra vegetables.
Slow Cooker: cook 2 raw chicken breasts with all ingredients on low 5 hrs or high 3 hrs. Shred chicken before adding sour cream.
Instant Pot: sauté onions & garlic, add raw chicken, broth, chiles, spices, corn, and beans. Cook on high pressure 8 mins, natural release 15 mins, shred chicken, stir in sour cream.
Store in fridge 3–4 days or freeze cooked soup (without sour cream) up to 3 months.

Author: lina
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop / Slow Cooker / Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 ¼ cups
Calories: 106
Sugar: 4 g
Sodium: 120 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: NaN g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 2 mg