Back to search results
White Chicken Chili
5.0 (1240 reviews)
Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!
Total Time45
Servings5
299
Caloriesper servingNutrition Information
299
Calories
5 g
Fat
46 g
Carbs
20 g
Protein
10 g
Fiber
4 g
Sugar
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
- 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 left-over chicken*)
- Fresh cilantro
- shredded cheese
- tortilla chips
- green onions
- avocado
Instructions
- 1Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
- 2Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- 3Drain and rinse beans in a strainer.
- 4Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
- 5Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- 6Remove from heat and stir in sour cream and cooked chicken.
- 7Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.