Description
This easy and creamy white chicken chili is packed with shredded chicken, white beans, green chilies, and warming spices. A perfect one-pot comfort meal for cozy nights or meal prep!
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp dried oregano
- Juice from ½ small lime
- Salt & black pepper, to taste
- 2 (15 oz) cans great northern beans, drained & rinsed
- 1 cup frozen or fresh corn
- 2 heaping cups cooked chicken, shredded
- 1 cup sour cream (or plain Greek yogurt)
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté onion for 3-5 minutes until soft. Add garlic and cook for 30 seconds.
- Stir in broth, green chilies, cumin, paprika, cayenne, oregano, lime juice, salt, and black pepper.
- Blend one ladleful of beans with a splash of broth until smooth, then add all beans and corn to the pot.
- Bring to a simmer and cook for 15-30 minutes until thickened.
- Remove from heat, stir in sour cream and shredded chicken.
- Serve with toppings like shredded cheese, avocado slices, tortilla chips, and fresh cilantro
Notes
- For a thicker consistency, blend more beans before adding them.
- Adjust spice level by increasing or reducing cayenne and green chilies.
- Make it in the slow cooker by adding all ingredients (except sour cream) and cooking on LOW for 5 hours or HIGH for 3 hours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex