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A comforting and creamy white chicken chili featuring shredded chicken, white beans, mild green chilies, and warm spices. Can be made on stovetop, slow cooker, or Instant Pot, ideal for quick weeknight dinners or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
  • 2 1/2 cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Juice of 1/2 small lime
  • 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 as a substitute
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)

Instructions

  1. Heat olive oil in a large 5–6 quart pot over medium-high heat; add chopped onion and sauté until soft and slightly golden, about 3–5 minutes, then add garlic and cook until fragrant, about 30 seconds.
  2. Pour in the chicken broth and stir in diced green chilies, ground cumin, cayenne, paprika, and oregano; squeeze in lime juice and season with salt and pepper.
  3. Drain and rinse the canned beans well in a strainer.
  4. Scoop a large ladleful of the beans into a blender or food processor with a splash of hot broth and puree until smooth.
  5. Add the pureed beans, the remaining whole beans, and the corn to the pot; bring to a gentle simmer and simmer uncovered for 15–30 minutes.
  6. Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded cooked chicken.
  7. Ladle the chili into bowls and top with desired toppings such as cilantro, shredded cheese, avocado, and tortilla chips.

Notes

Use leftover rotisserie chicken to save time or cook raw chicken in the broth if preferred., Rinse canned beans to remove excess salt and preserve fresh flavor., Pureeing some beans creates creaminess without needing heavy cream., Add sour cream or Greek yogurt off the heat to avoid curdling., Adjust spice levels by reducing or omitting cayenne or green chilies., Low-sodium broth helps control salt; taste and adjust seasoning at the end., If chili is too thin, simmer uncovered to reduce or puree more beans and stir in; if too thick, thin with hot broth or water., Vegetarian version: omit chicken and use vegetable broth, add extra veggies., Slow cooker method: sauté onions and garlic, then combine all ingredients except sour cream in slow cooker, cook on low for 5 hours or high for 3 hours, shred chicken after cooking, puree part of chili for thickness, stir in sour cream before serving., Instant Pot method: sauté onions and garlic in sauté mode, add other ingredients, cook on high pressure for 8 minutes with 15-minute natural release, shred chicken, puree some chili to thicken, stir in sour cream before serving., Freeze chili before adding sour cream and chicken; thaw and add dairy and chicken off heat., Leftovers keep 3-4 days refrigerated, up to 3 months frozen without sour cream.

Nutrition

Find it online: https://gingerbaking.com/white-chicken-chili/