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Creamy White Chicken Chili

This Creamy White Chicken Chili is a comforting, easy-to-make meal that works perfectly for busy weeknights. Whether you use a stovetop, slow cooker, or Instant Pot, you can have a hearty, protein-packed bowl of chili ready in no time using simple pantry staples.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Chili, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 402
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion chopped (about 1/2 cup)
  • 2 garlic cloves finely minced
  • 2 1/2 cups low-sodium chicken broth
  • 2 cans diced green chilies (4 oz each)
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 small lime juiced
  • Salt and freshly ground black pepper to taste
  • 2 cans Great Northern beans (15 oz each)
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken shredded
  • Fresh cilantro for garnish
  • Shredded cheese for topping
  • Tortilla chips for serving
  • Avocado slices for topping

Method
 

  1. Sauté the Aromatics: Heat the olive oil in a large 5 or 6-quart pot over medium-high heat. Add the chopped onion and sauté until softened, which usually takes about 3 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Build the Flavor Base: Pour in the chicken broth and add the green chilies, cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season the mixture with salt and black pepper to your preference.
  3. Prepare the Beans: Drain and rinse both cans of Great Northern beans. To create a thicker consistency, measure out a large ladleful of the beans and place them in a food processor or blender with a small splash of the broth. Puree until smooth.
  4. Simmer the Chili: Add the pureed bean mixture, the remaining whole beans, and the corn into the pot. Bring the chili to a gentle simmer and let it cook uncovered for 15 to 30 minutes to allow the flavors to meld.
  5. Finish and Serve: Remove the pot from the heat. Stir in the shredded cooked chicken and the sour cream until well combined. Serve the chili hot, topped with fresh cilantro, shredded cheese, avocado, and tortilla chips.

Notes

To achieve the best results and a rich mouthfeel without heavy cream, do not skip pureeing a portion of the beans. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months (preferably before adding dairy).
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