White Chicken Chili (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, chopped (about ½ cup)
03 -
2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
04 -
2½ cups low-sodium chicken broth
05 -
2 (4 oz) cans diced green chilies
→ Seasonings
06 -
1½ teaspoons ground cumin
07 -
¼ teaspoon cayenne pepper
08 -
½ teaspoon dried oregano
09 -
½ teaspoon paprika
10 -
Juice from ½ small lime
11 -
Salt and freshly ground black pepper, to taste
→ Main Components
12 -
2 (15 oz) cans great northern beans
13 -
1 cup sour cream or plain Greek yogurt
14 -
1 cup corn (frozen or fresh)
15 -
2 heaping cups cooked chicken, shredded
→ Optional Toppings
16 -
Fresh cilantro
17 -
Shredded cheese
18 -
Tortilla chips
19 -
Green onions
20 -
Avocado
# Instructions:
01 -
Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
02 -
Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
03 -
Drain and rinse beans. Puree one ladleful of beans with a splash of broth until smooth (optional step for creamier texture). Add pureed beans, whole beans and corn to the pot.
04 -
Bring mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
05 -
Remove from heat, stir in sour cream and cooked chicken. Serve garnished with desired toppings.
# Notes:
01 -
Can be made in slow cooker or instant pot
02 -
Keeps in refrigerator for 3-4 days
03 -
Can be frozen for up to 3 months (without sour cream)
04 -
Great for using leftover rotisserie chicken