Creamy White Chicken Chili: A Cozy Delight
This creamy white chicken chili is a cozy delight, perfect for warming up on chilly days. Packed with flavor and easy to make, it's a comforting meal the whole family will love.
Equipment
- large pot
- blender
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 cans diced green chilies (4 oz each)
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice of ½ small lime
- Salt and freshly ground black pepper to taste
- 2 cans great northern beans (15 oz each)
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
Instructions
- Heat olive oil in a large pot over medium-high heat, sautéing the onion until softened, then add garlic and cook briefly.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper to the pot.
- Rinse and drain the beans, then blend a ladleful with some broth until smooth for a creamier texture.
- Combine the pureed beans, whole beans, and corn in the pot, bringing it to a simmer and cooking uncovered for 15 to 30 minutes.
- Remove from heat and stir in the sour cream and shredded chicken before serving.
- Serve with desired toppings like cilantro, cheese, avocado, and tortilla chips.
Notes
Store the chili in the refrigerator for 3-4 days, reheating as needed. For freezing, prepare up to the step before adding sour cream, cool, and freeze for up to 3 months. Thaw overnight and reheat before adding chicken and sour cream.