White Chicken Chili

White Chicken Chili

from tastesbetterfromscratch.com
5 servings

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 tablespoon olive oil
  • 1 small yellow onion
  • 2 garlic cloves
  • 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
  • ½ teaspoon paprika
  • 1/2 small lime
  • salt and freshly ground black pepper
  • 2 15 oz cans great northern beans
  • 1 cup sour cream
  • 1 cup corn
  • 2 heaping cups cooked chicken
  • Fresh cilantro
  • shredded cheese
  • tortilla chips
  • green onions
  • avocado

Directions

  1. 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. 2

    Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.

  3. 3

    Drain and rinse beans in a strainer.

  4. 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. 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. 6

    Remove from heat and stir in sour cream and cooked chicken.

  7. 7

    Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.