White Chicken Chili
Creamy White Chicken Chili is an easy recipe that can be made on the stovetop, in the slow cooker, or the instant pot.
Equipment
- large pot
- Strainer
- food processor
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
- 2.5 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 small lime (juice from)
- 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 left-over chicken)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
- Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
- Drain and rinse beans in a strainer.
- Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional).
- Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from heat and stir in sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.
Notes
About 6 cups soup. Serving Size: About 1 ¼ cups. Can be made vegetarian by leaving out chicken and using vegetable broth.
Nutrition
Serving: 1.25cupsCalories: 299kcalCarbohydrates: 46gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgSodium: 126mgPotassium: 852mgFiber: 10gSugar: 4gVitamin A: 172IUVitamin C: 6mgCalcium: 157mgIron: 4mg
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