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Creamy White Chicken Chili

White Chicken Chili
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Creamy White Chicken Chili is the ultimate comfort food, offering a hearty and satisfying meal that’s perfect for weeknight dinners or cozy gatherings. With its rich blend of spices and creamy texture, this dish quickly becomes a family favorite. It’s incredibly versatile—you can prepare it on the stovetop, in a slow cooker, or using an Instant Pot. Plus, you can easily incorporate leftover chicken for added convenience. Enjoy it topped with fresh avocado, cheese, or cilantro for a delightful twist on classic chili.

Ingredients

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  • 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 from 1/2 small lime
  • 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
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Sauté chopped onion for 3–5 minutes until softened, then add minced garlic and cook for another 30 seconds.
  2. Add chicken broth, green chilies, cumin, salt, pepper, and cayenne pepper; stir well to combine.
  3. Rinse and drain great northern beans; puree half with a splash of broth until smooth.
  4. Stir in both pureed and whole beans along with corn. Simmer uncovered for 15–30 minutes until heated through.
  5. Remove from heat and stir in sour cream and shredded chicken until well combined.
  6. Serve garnished with cilantro, cheese, avocado slices, and tortilla chips if desired.

Nutrition

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