White Chicken Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5
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Calories
299 kcal
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Course
Side Dish, Main Course
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Cuisine
American
White Chicken Chili
Description
White Chicken Chili blends sautéed onion and garlic with chicken broth, diced green chilies, and a blend of cumin, cayenne, paprika, and oregano. Rinsed white beans are partially pureed and added with corn and shredded cooked chicken, then simmered to meld flavors and thicken the soup. Lime juice is added for brightness, and sour cream is stirred in just before serving to lend a creamy texture.
The chili offers a mild heat balanced by the creaminess and fresh garnishes like cilantro, shredded cheese, avocado, and tortilla chips, adding textural contrast. The cooking method on the stove allows the flavors to develop gently. It can also be adapted for slow cooker or Instant Pot preparation and be frozen before adding dairy.
This chili serves well as a hearty lunch or dinner, providing warmth and comfort with complex but not overpowering spices. It holds up well refrigerated for a few days and can be reheated easily.
Substitutions include salsa verde for green chilies and Greek yogurt for sour cream. Using mild chilies and limiting cayenne makes it accessible to various spice preferences.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped (about ½ cup)
- 2 garlic finely minced (or 1 ½ teaspoons garlic powder, cloves
- 2 1/2 cups chicken broth low-sodium
- 2 oz cans green chilies diced
- 1 1/2 teaspoons cumin ground
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon oregano dried
- 1/2 teaspoon paprika
- 1/2 small lime , juice from
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 oz cans great northern beans
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups chicken shredded (rotisserie or left-over chicken, cooked
Topping Suggestions:
- cilantro fresh
- cheese shredded
- tortilla chips
- green onions
- avocado
Instructions
- Heat 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.
- 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 (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
- 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
- Use mild green chilies or salsa verde to control spice level.
- Greek yogurt can substitute sour cream for a lighter option.
- Storing: Keep chili refrigerated for up to 4 days; reheat gently before serving.
- Freezing: Freeze the chili (without chicken and sour cream) up to 3 months; add them freshly when reheating.
- Raw chicken may be used but cook fully before shredding and adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 126mg | 5% |
| Potassium | 852mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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