Go Back

White Chicken Chili

A cozy, creamy white chicken chili that comes together quickly in one pot, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Use a good extra virgin olive oil for flavor. Heat until shimmering, not smoking.
  • 1 small yellow onion, chopped (about ½ cup) Dice uniformly so it softens quickly.
  • 2 cloves garlic, finely minced Fresh garlic gives the best aroma. If you use garlic powder, add it with the spices.
  • 2.5 cups low-sodium chicken broth Low-sodium lets you control salt.
  • 2 cans diced green chilies (4 oz each) Mild or hot works.
Spices
  • 1.5 teaspoons ground cumin Toast for 10 seconds in the dry pan before adding liquid to bring out flavor.
  • 0.25 teaspoon cayenne pepper Adjust to taste.
  • 0.5 teaspoon dried oregano Crumble between your fingers before adding.
  • 0.5 teaspoon paprika Smoked paprika adds depth.
  • 0.5 small lime, juice from Fresh lime brightens the bowl.
  • Salt and freshly ground black pepper, to taste Season in layers.
Beans & Cream
  • 2 cans great northern beans (15 oz each) Drain and rinse to remove can liquid.
  • 1 cup sour cream (or plain Greek yogurt) Add off heat to prevent curdling.
Veggies & Chicken
  • 1 cup corn (frozen or fresh) No need to thaw if adding to simmering soup.
  • 2 cups cooked chicken, shredded Use rotisserie or leftover chicken.
Toppings
  • Fresh cilantro Chop just before serving for a bright finish.
  • Shredded cheese Cheddar or Monterey Jack melt nicely.
  • Tortilla chips Use sturdy chips for scooping.
  • Green onions Add sliced for bite and color.
  • Avocado Slices add creaminess.

Method
 

Cooking
  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3-5 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
  3. Drain and rinse beans in a strainer.
  4. 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.
  5. 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.
  6. Remove from heat and stir in sour cream and cooked chicken.
  7. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

Store leftovers in an airtight container for up to 4 days or freeze in individual portions for up to 3 months. Serve chili family-style with a tray of toppings for a fun dinner. For variations, see the additional notes about making it vegetarian, dairy-free, etc.