Go Back

Creamy White Chicken Chili

Light and creamy white chicken chili with green chilies, white beans, and a secret ingredient for velvety texture without heavy cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 2.5 cups low-sodium chicken broth
  • 2 cans diced green chilies 4 oz each, mild or medium
  • 1.5 tsp ground cumin
  • 0.5 tsp paprika
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper adjust for heat preference
  • 1 half lime juiced
  • 2 cans Great Northern beans 15 oz each, drained and rinsed
  • 1 cup frozen or fresh corn
  • 2 cups cooked chicken heaping cups, shredded
  • 1 cup sour cream or plain Greek yogurt
  • salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Food processor or blender
  • wooden spoon

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and sauté for 3 to 5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
  2. Pour in chicken broth, both cans of green chilies with liquid, cumin, paprika, oregano, cayenne, and lime juice. Season with salt and pepper. Stir to combine and bring to a simmer.
  3. Scoop out 1 to 1.5 cups of the drained beans and place in a food processor or blender. Add about 1/2 cup of the hot broth from the pot. Blend until completely smooth. Pour the bean puree back into the pot and stir well.
  4. Add the remaining whole beans and corn to the pot. Stir to combine. Bring back to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15 to 20 minutes, stirring occasionally, to allow flavors to meld.
  5. Remove pot from heat. Stir in shredded chicken and sour cream, mixing until fully incorporated and creamy. The residual heat will warm the chicken through.
  6. Let chili rest for 5 minutes before serving. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. Thin with chicken broth if too thick, or simmer longer if too thin.
  7. Serve in bowls topped with fresh cilantro, shredded cheese, avocado, sour cream, and tortilla chips as desired.

Notes

Storage: Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months, preferably before adding sour cream. Thaw overnight in refrigerator. Reheating: Reheat gently on stovetop over medium-low heat with splash of broth as needed. Microwave in 90-second intervals, stirring between. Keep temperature gentle to prevent dairy from curdling. Make-Ahead: Chili tastes better the next day as flavors develop. Can be made 1-2 days ahead. Substitutions: Use cannellini or navy beans instead of Great Northern. Turkey works in place of chicken. Greek yogurt can replace sour cream for lighter version. Variations: Add diced poblano peppers for depth. Use smoked paprika for smokier flavor. Add chipotle in adobo for spicy kick. Slow Cooker: Sauté aromatics first, then cook on low 4-6 hours. Add sour cream last 15 minutes.