Description
A cozy, hearty chili made with shredded chicken, white beans, corn, and green chilies in a creamy, lightly spiced broth. Halal-friendly and perfect for family meals or meal prep.
Ingredients
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1 tbsp olive oil
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1 small yellow onion, chopped (about ½ cup)
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2 garlic cloves, minced (or 1½ tsp garlic powder)
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2½ cups low-sodium chicken broth
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Two 4 oz cans diced green chilies (use 1 if you prefer less heat)
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1½ tsp ground cumin
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¼ tsp cayenne pepper (optional)
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½ tsp dried oregano
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½ tsp paprika
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Juice of ½ small lime
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Salt & freshly ground black pepper, to taste
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Two 15 oz cans great northern beans, drained and rinsed
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1 cup corn (fresh or frozen)
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2 heaping cups cooked chicken, shredded (rotisserie or leftover)
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1 cup sour cream or plain Greek yogurt
Optional Toppings:
Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado slices
Instructions
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Heat olive oil in a large pot over medium-high heat.
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Add onion and sauté 3–5 mins until soft. Add garlic and cook 30 seconds.
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Stir in broth, green chilies, cumin, cayenne, oregano, paprika, lime juice, salt, and pepper.
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Blend ½ cup beans with a bit of broth until smooth and add to the pot.
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Add remaining beans and corn. Simmer uncovered for 15–30 minutes.
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Remove from heat. Stir in sour cream (or yogurt) and shredded chicken.
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Serve with optional toppings.
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Notes
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To thicken chili further, blend more beans or simmer longer.
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For a dairy-free version, use plain coconut yogurt.
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Use rotisserie chicken for quick prep.
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Freeze in batches for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex