White Chicken Chili
This white chicken chili is creamy, flavorful, and ready in just 30 minutes. Made with shredded chicken, white beans, and green chiles, it's great for game day or weeknights!
Ingredients
- 1 Tablespoon olive oil
- ½ cup chopped yellow onion
- 2 teaspoons minced garlic , 3 garlic cloves
- 1 ¼ teaspoon ground cumin
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon paprika
- 32 ounces chicken stock
- 4 ounce can diced green chile
- 1 lime , juiced (2 Tablespoons)
- 2 15 ounce cans great Northern beans
- 1 15 ounce can cannellini beans , white navy or pinto
- 2 cups shredded chicken , see notes
- 1 cup frozen white corn
- ¾ cup sour cream
Toppings: Cilantro, shredded cheese, avocado, green onions, tortilla strips
Instructions
- Heat 1 Tablespoon olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add 1/2 cup chopped onion and cook until becomes soft (about 5 minutes). Add 2 teaspoons garlic and cook 30 seconds.
- Add spices, 1 1/4 teaspoons cumin, 3/4 teaspoon oregano, 1/2 teaspoon paprika and 1/2 teaspoon salt, and cook for another 30 seconds, until fragrant.
- Pour in 32 ounces chicken stock, diced green chilies, and 2 Tablespoons lime juice. Add 1 can rinsed white beans and stir everything together.
- Use an immersion blender to puree the mixture for 10 seconds (just enough to smooth part of it to thicken the chili). If you don’t have an immersion blender, you can carefully transfer 1/4 cup broth and 1 cup beans to a regular blender or food processor.
- Stir in the remaining beans. Bring the chili to a gentle simmer and let it cook, uncovered, for 15 minutes.
- Remove from heat and then add 1 cup frozen corn across the top. Add 2 cups shredded chicken. Let sit a minute and then stir in 3/4 cup sour cream. Season to taste.
- Ladle into bowls and serve with your favorite toppings.
Notes
Chicken: You can also add in raw chicken with the broth and cook in broth. Then remove and shred.
Beans: Any white bean works for the recipe. You could also use pinto or light kidney beans.
Storage: Store leftovers in a containers for up to 4days.
Nutrition
Calories: 242kcal, Carbohydrates: 25g, Protein: 21g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 600mg, Potassium: 381mg, Fiber: 5g, Sugar: 5g, Vitamin A: 122IU, Vitamin C: 6mg, Calcium: 70mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
