Description
Creamy, comforting white chicken chili made with white beans, shredded chicken, green chilies, and a flavorful broth. Ready in under an hour and easy to adapt.
Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
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 pepper, to taste
2 (15 oz) cans great northern beans, drained and rinsed
1 cup corn (fresh or frozen)
2 heaping cups cooked shredded chicken
1 cup sour cream or plain Greek yogurt
Optional Toppings:
Shredded cheese
Cilantro
Green onions
Avocado
Tortilla chips
Instructions
1. Warm olive oil in a large pot over medium-high heat. Add chopped onion and cook for 3–5 minutes. Stir in garlic and cook for another 30 seconds.
2. Pour in broth. Add green chilies, cumin, paprika, oregano, cayenne, lime juice, salt, and pepper.
3. Blend one portion of the beans with some broth until smooth. Return to pot.
4. Add remaining whole beans and corn. Simmer uncovered for 15–30 minutes.
5. Remove from heat. Stir in cooked chicken and sour cream until creamy.
6. Serve hot with desired toppings.
Notes
Use salsa verde for a different twist.
Make it dairy-free with plant-based yogurt or by blending extra beans.
Swap in raw chicken and cook in the broth before shredding.
To freeze, do so before adding dairy and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.25 cups
- Calories: 299
- Sugar: 4
- Sodium: 126
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0.002
- Carbohydrates: 46
- Fiber: 10
- Protein: 20
- Cholesterol: 2