White Chicken Chili
Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!
Ingredients
- 1 tablespoonolive oil
- 1 smallyellow onion (, chopped (about ½ cup))
- 2garlic cloves (, finely minced (or 1 ½ teaspoons garlic powder))
- 2 ½ cupslow-sodium chicken broth
- 24 oz cans diced green chilies
- 1 ½ teaspoonsground cumin
- ¼ teaspooncayenne pepper
- ½ teaspoondried oregano
- ½ teaspoonpaprika
- ½ smalllime (, juice from)
- salt and freshly ground black pepper (, to taste)
- 215 oz cans great northern beans
- 1 cupsour cream (or plain greek yogurt)
- 1 cupcorn ((frozen or fresh))
- 2heaping cups cooked chicken (, shredded (rotisserie or left-over chicken*))
- fresh cilantro
- shredded cheese
- tortilla chips
- green onions
- avocado
Directions
- 1
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.
- 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 (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
- 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.