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Creamy White Chicken Chili Recipe

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★★★★★

4.9 from 98 reviews

This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, creamy beans, and a blend of mild spices. It’s easy to prepare on the stovetop and offers a perfect balance of heat from green chilies and spices with the richness of sour cream or Greek yogurt. Ideal for a cozy meal, it can be garnished with fresh cilantro, shredded cheese, avocado, and crunchy tortilla chips.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ small lime, juice from
  • Salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans great northern beans, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn, frozen or fresh
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Topping Suggestions

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions

  1. Sauté the Aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add Broth and Spices: Stir in chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and freshly ground black pepper to taste. Bring to a gentle simmer.
  3. Prepare the Beans: Drain and rinse the great northern beans thoroughly in a strainer. Set aside.
  4. Puree Some Beans: Scoop a ladleful of the beans and place into a food processor with a splash of the soup broth. Puree until smooth to help create a creamy, thick texture in the chili.
  5. Combine Ingredients and Simmer: Add the pureed beans, remaining whole beans, and corn to the pot. Bring the mixture back to a simmer and cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
  6. Finish With Cream and Chicken: Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
  7. Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired.

Notes

  • Yield: Makes about 6 cups of soup. Serving size is approximately 1 ¼ cups.
  • Spice Level: Uses mild green chilies. To reduce heat, use only one can of green chilies and omit cayenne pepper if preferred.
  • Green Chilies Substitute: You may substitute ½ cup of salsa verde (recommended brand: Herdez) for diced green chilies.
  • Using Raw Chicken: If using raw chicken, add 1.5 lbs of chicken to the pot along with the chicken broth in step 2 and cook until chicken is tender before shredding.

Keywords: white chicken chili, creamy chicken chili, great northern bean chili, easy chicken soup, stovetop chili recipe

Find it online: https://busyrecipe.com/creamy-white-chicken-chili-recipe-2/