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Amelia

Creamy White Chicken Chili

This creamy white chicken chili is easy to make on the stovetop, in a slow cooker or in an instant pot. This is a great weeknight meal because you can use any leftover chicken.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 5
Course: Main Course
Cuisine: American
Calories: 404
Ingredients Method

Ingredients
  

  • 1 small yellow onion chopped (about ½ cup)
  • 2 cloves garlic finely minced (or 1 ½ teaspoons garlic powder)
  • 2½ cups low-sodium chicken broth
  • ¼ tsp cayenne pepper
  • ½ tsp dried oregano
  • ½ tsp paprika
  • 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*)
  • 1½ tsp cumin
  • ½ small lime juice from
  • 2 4 oz cans diced green chilies
  • salt and freshly ground black pepper to taste
  • 2 15 oz cans Great Northern beans
  • 1 tbsp olive oil
For the Toppings:
  • cilantro, tortilla chips, shredded cheese, green onion, avocado, or other desired toppings

Method
 

  1. Over medium-high-heat, heat olive oil in large (6-6 quart) saucepan. Add the onion & saute till tender. Then add the garlic and cook for another 30 seconds.
  2. Add chicken broth, cumin, paprika, green chilies, lime juice, cayenne, oregano and season with pepper and salt to taste. Next drain and rinse beans in a strainer.
  3. Measure out a big ladleful of the beans and put it in a food processor with a little broth from the soup. Blend till smooth (this step is optional, but it will give you the creamy & thick texture). Add whole beans, pureed beans and corn to the soup pot.
  4. Bring the mixture simmer and cook for about 15-30 minutes, then cover and continue to cook. Remove from heat. Stir in the sour cream, cooked chicken.
  5. Serve garnished with shredded cheese, cilantro, tortilla chips and avocado slices if desired.