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White Chicken Chili

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A comforting blend of tender chicken, white beans, and creamy spices that warms the soul on chilly nights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
  • 2 ½ cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • Juice from ½ small lime
  • 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
  • Fresh cilantro, shredded cheese, tortilla chips, green onions, and avocado for garnish

Instructions

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the chopped onion and sauté until softened, about 3-5 minutes.
  3. Add the garlic and cook for an additional 30 seconds.
  4. Pour in the chicken broth, followed by the green chilies, cumin, cayenne pepper, paprika, oregano, lime juice, and season with salt and pepper to taste.
  5. Drain and rinse the great northern beans in a strainer. For a creamier texture, measure out one big ladleful of beans and add it to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional).
  6. Add the pureed beans and whole beans back to the pot, along with the corn.
  7. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  8. Remove from heat and stir in sour cream and cooked chicken.
  9. Serve garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

For an optional creamier texture, puree some of the beans before adding them back to the pot.

Nutrition

Find it online: https://sousviderecipe.com/white-chicken-chili-3/