Description
A hearty and comforting white chicken chili that blends savory chicken, spicy green chilies, and creamy beans into a delightful dish perfect for chilly evenings.
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 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- 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)
- Fresh cilantro, shredded cheese, tortilla chips, green onions, and avocado slices (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened, about 3 to 5 minutes.
- Incorporate the minced garlic and cook for 30 seconds.
- Pour in the chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste. Bring the mixture to a light simmer.
- Drain and rinse the great northern beans using a strainer.
- For a creamier texture, measure out a ladleful of the beans and combine them in a food processor with a splash of the broth. Puree until smooth.
- Add the pureed beans back into the pot along with the whole beans and corn. Allow it to simmer uncovered for about 15 to 30 minutes.
- Remove from heat and stir in the sour cream and shredded chicken.
- Serve garnished with fresh cilantro, cheese, avocado slices, and tortilla chips.
Notes
Letting the chili sit for a while before serving enhances the flavors. Adjust seasoning to personal preference, and feel free to experiment with additional ingredients.
