White Chicken Chili
Creamy White Chicken Chili is an easy and quick meal made with leftover chicken, perfect for a weeknight dinner.
Equipment
- large pot
- Food Processor
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 cloves garlic finely minced (or 1 ½ teaspoons garlic powder)
- 2.5 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 small lime juice from
- 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 left-over chicken)
Instructions
- Heat olive oil in a large 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
Store white chicken chili in the refrigerator for 3-4 days after making. Freeze for up to 3 months before adding sour cream.
Nutrition
Serving: 1.25cupsCalories: 299kcalCarbohydrates: 46gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgSodium: 126mgPotassium: 852mgFiber: 10gSugar: 4gVitamin A: 172IUVitamin C: 6mgCalcium: 157mgIron: 4mg
Tried this recipe?Let us know how it was!