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Bowl of homemade White Chicken Chili garnished with cilantro and lime

White Chicken Chili

A creamy and spicy dish that wraps you in a cozy blanket of flavor, perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion (chopped, about ½ cup) Adds flavor and texture
  • 2 cloves garlic (finely minced, or 1 ½ teaspoons garlic powder) For aromatic flavor
Broth and Spices
  • 2 ½ cups low-sodium chicken broth Base liquid for the chili
  • 2 cans diced green chilies (4 oz each) Adds mild heat
  • 1 ½ teaspoons ground cumin Warm spice
  • ¼ teaspoon cayenne pepper For heat (adjust to taste)
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • juice from ½ small lime For acidity
  • to taste Salt and freshly ground black pepper Season to preference
Main Ingredients
  • 2 cans great northern beans (15 oz each) Provides heartiness
  • 1 cup sour cream (or plain Greek yogurt) For creaminess
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken (shredded, rotisserie or leftover) Adds protein
Garnishes
  • Fresh cilantro For garnish
  • Shredded cheese For garnish
  • Tortilla chips For serving
  • Green onions For garnish
  • Avocado For garnish

Method
 

Preparation
  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat.
  2. Add onion and sauté until softened, about 3-5 minutes.
  3. Stir in garlic and cook for 30 seconds.
  4. Pour in chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
Cooking
  1. Drain and rinse the beans in a strainer.
  2. Measure a big ladleful of the beans and blend them in a food processor with a splash of broth from the soup until smooth. (This step is optional but helps create that creamy texture.)
  3. Add the pureed beans, whole beans, and corn to the soup pot.
  4. Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
  5. Remove from heat and stir in sour cream and cooked chicken.
Serving
  1. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy. Garnishing is highly recommended for added flavor and presentation.