Description
A cozy, flavorful, and healthier version of white chicken chili made with chicken broth, green chilies, beans, and sour cream or Greek yogurt for a creamy finish.
Ingredients
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1 tbsp olive oil
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1 medium yellow onion, diced
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3 garlic cloves, minced
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4 cups low-sodium chicken broth
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2 (4 oz) cans diced green chilies
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1 tsp ground cumin
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½ tsp smoked paprika
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¼ tsp cayenne pepper (optional)
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1 tsp dried oregano
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Juice of 1 lime
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2 (15 oz) cans Great Northern beans, drained and rinsed
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1½ cups frozen or canned corn
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2 cups cooked shredded chicken
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½ cup sour cream or Greek yogurt
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Salt and pepper to taste
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Optional toppings: cilantro, shredded cheese, avocado, tortilla chips, green onions
Instructions
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In a large pot, sauté onion in olive oil until soft. Add garlic and cook for 30 seconds.
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Pour in broth, green chilies, cumin, paprika, cayenne, oregano, and lime juice. Simmer.
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Blend a ladle of beans and broth until smooth. Add puree back to the pot.
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Stir in beans and corn. Simmer for 15–30 minutes.
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Add chicken and heat through. Turn off heat and stir in sour cream or yogurt.
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Season to taste. Serve with toppings.
Notes
- For extra thickness, blend more beans.
- Add jalapeños for spice.
- Skip sour cream to make it dairy-free (or use a plant-based alternative).
- Use raw chicken in slow cooker or Instant Pot versions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop (also adaptable for slow cooker or Instant Pot)
- Cuisine: American