Chicken Chili (Print)
This creamy white chicken chili is comforting and super versatile. Try it on the stovetop in under an hour or use your slow cooker or instant pot for even less effort.
# Ingredients:
→ Base Ingredients
01 -
1 tbsp of olive oil
02 -
1 small yellow onion, diced (roughly ½ cup)
03 -
2 garlic cloves, minced finely (or 1.5 tsp garlic powder)
04 -
2 and 1/2 cups chicken broth, low sodium
05 -
2 cans of green chilies, diced (4 oz each)
→ Seasonings
06 -
1 and 1/2 tsp cumin, ground
07 -
1/4 tsp cayenne powder
08 -
A squeeze of juice from half a lime
09 -
1/2 tsp oregano, dried
10 -
1/2 tsp paprika
11 -
Salt and freshly ground black pepper, adjust to taste
→ Main Components
12 -
2 cans (15 oz each) of great northern beans
13 -
1 cup of corn, fresh or frozen
14 -
1 hearty cup of sour cream or plain Greek yogurt
15 -
2 full cups of cooked chicken, shredded
→ Optional Toppings
16 -
Sliced avocado
17 -
Crispy tortilla chips
18 -
Grated cheese
19 -
Diced green onions
20 -
Chopped cilantro
# Steps:
01 -
Start by heating up some olive oil in a big pot (5-6 quart) over medium-high. Toss in the onion and cook until soft, about 3-5 minutes. Add the garlic and let it cook for 30 seconds.
02 -
Pour in the chicken broth. Stir in the green chilies, cumin, cayenne, oregano, lime juice, and paprika. Add salt and pepper to your liking.
03 -
Drain and rinse the beans well. Optional step: Blend a scoop of the beans with a little broth until smooth for some extra creaminess. Add the pureed beans, whole beans, and corn to the pot.
04 -
Let everything simmer uncovered for 15 to 30 minutes.
05 -
Turn off the heat and mix in the sour cream along with the shredded chicken. Serve with whatever toppings you like.
# Notes:
01 -
Works in a slow cooker or instant pot too
02 -
Lasts in the fridge for 3-4 days
03 -
You can freeze it for up to 3 months (just skip the sour cream)
04 -
Perfect for leftover rotisserie chicken