White Chicken Chili (Print Version)
Cozy and flexible chicken chili that’s creamy and satisfying. Prep it on the stove in under an hour or let it cook hands-free in an instant pot or slow cooker.
# Ingredients:
→ Base Ingredients
01 -
2 (4 oz) cans of diced green chilies
02 -
2½ cups chicken broth, low-sodium
03 -
1 small yellow onion, chopped finely (about ½ cup)
04 -
1 tablespoon of olive oil
05 -
2 garlic cloves, minced (or 1½ teaspoons garlic powder)
→ Seasonings
06 -
Salt and black pepper, adjust to your liking
07 -
½ teaspoon paprika
08 -
¼ teaspoon cayenne pepper
09 -
1½ teaspoons ground cumin
10 -
Juice from half of a lime
11 -
½ teaspoon dried oregano
→ Main Components
12 -
1 cup of corn, fresh or from frozen
13 -
2 cups cooked and shredded chicken, packed
14 -
2 (15 oz) cans of great northern beans
15 -
1 cup plain Greek yogurt or sour cream
→ Optional Toppings
16 -
Avocado slices
17 -
Tortilla chips
18 -
Shredded cheese
19 -
Cilantro, chopped fresh
20 -
Sliced green onions
# Steps:
01 -
Warm oil in a big pot (5-6 quart) on medium heat. Toss in the onion and cook until soft, about 3-5 minutes. Stir in garlic and let it cook for 30 seconds.
02 -
Pour in chicken broth and green chilies. Add oregano, cumin, lime juice, paprika, cayenne, plus some salt and black pepper to taste.
03 -
Rinse and drain the beans. Optional: Blend one ladle of beans with some broth until smooth for a silkier consistency. Add blended beans (if done), whole beans, and the corn into the pot.
04 -
Allow the mix to come to a light boil, then simmer uncovered for 15 to 30 minutes.
05 -
Take the pot off the burner. Stir in sour cream and the cooked chicken. Add your favorite garnishes and enjoy!
# Helpful Notes:
01 -
Works with a slow cooker or an Instant Pot
02 -
Stays fresh in the fridge for up to 4 days
03 -
Freeze without sour cream, lasts up to 3 months
04 -
Great way to use leftover rotisserie chicken