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Creamy White Chicken Chili

Amelia
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
Course Main Course
Cuisine American
Servings 5
Calories 404 kcal

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve garnished with shredded cheese, cilantro, tortilla chips and avocado slices if desired.
Keyword Creamy White Chicken Chili