White Chicken Chili
A creamy and comforting white chicken chili that comes together quickly, perfect for busy weeknights and versatile enough for pantry substitutions.
Ingredients
Aromatics and Base
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1½ teaspoons garlic powder)
Chili Base
- 2.5 cups low-sodium chicken broth (or vegetable broth for vegetarian options)
- 2 cans diced green chilies (4 oz each)
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper (adjust to taste)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 small lime, juiced
- to taste salt and freshly ground black pepper
Main Ingredients
- 2 cans great northern beans, drained and rinsed (15 oz each)
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 cups cooked, shredded chicken (rotisserie or leftover)
Garnishes
- fresh cilantro
- shredded cheese
- tortilla chips
- green onions
- avocado
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened, about 3–5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, diced green chiles, cumin, cayenne, oregano, paprika, and lime juice. Season with salt and pepper.
Cooking
- Drain and rinse the great northern beans, reserving one ladleful for pureeing.
- Puree the reserved beans with a splash of hot broth until smooth.
- Add the pureed beans, whole beans, and corn to the pot. Bring to a gentle simmer.
- Simmer uncovered for about 15–30 minutes until flavors meld and chili thickens, stirring occasionally.
- Remove from heat and stir in the sour cream and shredded chicken until warmed through.
Serving
- Serve hot with garnishes like cilantro, cheese, avocado, green onions, and tortilla chips on the side.
Notes
For storage, refrigerate in an airtight container for up to 3-4 days. Can be frozen for up to 3 months without sour cream; add fresh sour cream after reheating.