Description
Hearty white chicken chili promises comfort in a bowl, blending creamy textures with zesty Mexican-inspired flavors. Spicy jalapeños, tender chicken, and rich white beans create a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein and Main Ingredients:
- 2 heaping cups shredded cooked chicken (rotisserie or leftover)
- 2 15 ounces (425 grams) cans great northern beans, drained and rinsed
- 1 cup corn (frozen or fresh)
Spices and Seasonings:
- 1 ½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 garlic cloves (finely minced)
- 1 small yellow onion (chopped, about ½ cup)
- Salt & freshly ground black pepper (to taste)
- ½ small lime (juiced)
Liquid and Additional Ingredients:
- 2 ½ cups low-sodium chicken broth
- 2 4 ounces (113 grams) cans diced green chilies
- 1 tablespoon olive oil
- 1 cup sour cream or plain Greek yogurt
- Fresh cilantro
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Tortilla chips
- Green onions (chopped)
- Sliced avocado
Instructions
- Warm olive oil in a large pot over medium-high heat for 2 minutes until shimmering.
- Sauté chopped onions until translucent and softened, approximately 4 minutes.
- Add minced garlic and cook rapidly for 45 seconds, releasing aromatic flavors.
- Pour chicken broth and incorporate green chilies, cumin, paprika, oregano, cayenne, lime juice, salt, and pepper, creating a flavor-rich base.
- Prepare great northern beans by draining and rinsing thoroughly under cold water.
- Create a creamy texture by blending one portion of beans with broth in a food processor until smooth and silky.
- Integrate whole beans, pureed bean mixture, and corn into the simmering liquid.
- Allow chili to gently simmer uncovered for 20-25 minutes, stirring intermittently to prevent scorching.
- Eliminate heat and fold in sour cream and shredded chicken, ensuring even distribution of ingredients.
- Transfer chili into serving bowls, garnishing with fresh cilantro, shredded cheese, diced avocado, and crispy tortilla chips.
- Serve immediately while piping hot, offering a comforting and robust meal.
Notes
- Customize heat levels by adjusting cayenne pepper, allowing everyone’s spice tolerance to shine through.
- Use rotisserie chicken for a quick time-saving protein boost that adds rich, pre-seasoned flavor.
- Swap sour cream with Greek yogurt to reduce calories and increase protein content while maintaining creamy texture.
- Make this chili gluten-free by ensuring chicken broth and all ingredients are certified gluten-free certified, perfect for sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 20-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 275 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 55 mg