VNiceFood

The Creamy White Chicken Chili Recipe I Make Every Week — 45 Min

The Creamy White Chicken Chili Recipe I Make Every Week — 45 Min
Prep
10 min
Cook
25 min
Total
45 min
Serves
5
Calories
402 kcal
Carbs
48.00 g

Ingredients

  • 1 tablespoonolive oil
  • 1 smallyellow onion, chopped (about ½ cup)
  • 2 clovesgarlic, finely minced (or 1 ½ teaspoons garlic powder)
  • 2.5 cupslow-sodium chicken broth
  • 2 4 oz cansdiced green chilies
  • 1.5 teaspoonsground cumin
  • 1/4 teaspooncayenne pepper
  • 1/2 teaspoondried oregano
  • 1/2 teaspoonpaprika
  • 1/2 smalllime, juice from
  • —salt and freshly ground black pepper, to taste
  • 2 15 oz cansgreat northern beans
  • 1 cupsour cream (or plain Greek yogurt)
  • 1 cupcorn (frozen or fresh)
  • 2 heaping cupscooked chicken, shredded
  • —Fresh cilantro
  • —shredded cheese
  • —tortilla chips
  • —green onions
  • —avocado

Instructions

  1. 1

    Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.

  2. 2

    Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

  3. 3

    Drain and rinse beans in a strainer.

  4. 4

    Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!).

  5. 5

    Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

  6. 6

    Remove from heat and stir in sour cream and cooked chicken.

  7. 7

    Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.