why make this recipe
White Chicken Chili is a warm and comforting dish that is perfect for chilly days or when you’re in need of a hearty meal. It’s full of flavor with a nice balance of spices, creamy texture, and nutritious ingredients. Plus, it’s easy to make and can be on the table in less than an hour. Enjoy it on its own or with toppings for added flavor and crunch!
how to make White Chicken Chili
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
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for garnish
- Green onions, for garnish
- Avocado, for garnish
Directions:
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened for about 3-5 minutes.
- Add minced garlic and cook for 30 seconds.
- Pour in chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer.
- For a creamier texture, measure out a big ladleful of the beans and blend them in a food processor with a splash of broth until smooth. This step is optional but recommended!
- Add both pureed beans and whole beans, along with the corn, to the soup pot. Bring to a simmer and let cook uncovered for 15 to 30 minutes.
- Remove from heat and stir in the sour cream and shredded chicken.
- Serve hot, garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
how to serve White Chicken Chili
Serve this chili in bowls and make it a feast with various toppings. Add fresh cilantro, a sprinkle of shredded cheese, and crunchy tortilla chips. Sliced avocado and green onions add extra flavor and color. You can also serve it with cornbread or some crusty bread to soak up all the delicious chili.
how to store White Chicken Chili
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. If it thickens too much while storing, you can add a little more broth when reheating to reach your desired consistency.
tips to make White Chicken Chili
- For added depth, let the chili simmer longer; it will enhance the flavors.
- If you like it hotter, add more cayenne pepper or include jalapeños.
- Substitute other beans if you prefer; black beans or kidney beans work well too.
- Use rotisserie chicken for a quick and easy option or leftover cooked chicken for a budget-friendly meal.
variation (if any)
You can make this chili in a slow cooker. Just add all the ingredients (except for the sour cream and chicken) to the slow cooker, set it on low, and let it cook for 6-8 hours. Stir in the sour cream and chicken just before serving.
FAQs
1. Can I make White Chicken Chili ahead of time?
Yes, you can prepare it ahead of time and refrigerate it. It tastes even better the next day!
2. Is White Chicken Chili gluten-free?
Yes, as long as you use gluten-free chicken broth and check your canned ingredients for any gluten content.
3. Can I freeze White Chicken Chili?
Yes, you can freeze it. Just make sure to leave out the sour cream before freezing. You can add it after reheating.
White Chicken Chili
A warm and comforting chili full of flavor, perfect for chilly days or hearty meals.
- Total Time: 40 minutes
- Yield: 6 servings 1x
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
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for garnish
- Green onions, for garnish
- Avocado, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened for about 3-5 minutes.
- Add minced garlic and cook for 30 seconds.
- Pour in chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer. For a creamier texture, measure out a big ladleful of the beans and blend them in a food processor with a splash of broth until smooth (optional).
- Add both pureed beans and whole beans, along with the corn, to the soup pot. Bring to a simmer and let cook uncovered for 15 to 30 minutes.
- Remove from heat and stir in the sour cream and shredded chicken.
- Serve hot, garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
For added depth, let the chili simmer longer; it will enhance the flavors. If you like it hotter, add more cayenne pepper or include jalapeños. Substitute other beans if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chili, white chicken chili, hearty meal