Description
A comforting and hearty white chicken chili, blending tender chicken with savory spices for a delicious twist on traditional chili.
Ingredients
Scale
- 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 from 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 (rotisserie or leftover chicken)
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
- Stir in the minced garlic and sauté for an additional 30 seconds.
- Pour in the chicken broth, then add the diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, and lime juice. Season with salt and pepper to taste.
- Drain and rinse the great northern beans.
- For a thicker chili, puree a ladleful of beans with a splash of broth until smooth and return to the pot.
- Add the whole beans and corn, bring to a simmer, cooking uncovered for 15 to 30 minutes.
- Stir in sour cream and shredded chicken until combined, and serve hot with garnishes.
Notes
For a richer flavor, sauté diced bell peppers with the onion. This chili is also freezer-friendly and can be made in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 30mg