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Creamy White Chicken Chili

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A creamy, bean-forward chicken chili with tangy lime and mild green chilies, perfect for weeknight dinners and meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about 1/2 cup)
  • 2 cloves garlic, finely minced (or 1.5 tsp garlic powder)
  • 2.5 cups low-sodium chicken broth
  • 2 cans diced green chilies (4 oz cans, mild or medium heat)
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper (omit for milder version)
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juice only
  • Salt and freshly ground black pepper, to taste
  • 2 cans great northern beans (15 oz cans, drained and rinsed)
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2 heaping cups cooked chicken, shredded (rotisserie or leftover)

Instructions

  1. Heat oil in a 5-6 quart pot over medium-high heat.
  2. Add chopped onion and sauté for 3-5 minutes until translucent.
  3. Add garlic and cook for 30 seconds, stirring constantly, without letting it brown.
  4. Add broth, green chilies, cumin, cayenne, paprika, oregano, and lime juice. Season with 1/2 tsp salt and 1/4 tsp pepper, and stir to combine.
  5. Drain and rinse beans. Puree about 1 cup beans with 1/4 cup hot broth until smooth, then return pureed beans to pot with remaining whole beans and corn.
  6. Simmer uncovered for 20-30 minutes, stirring every 5-7 minutes, until desired thickness is reached.
  7. Remove from heat, stir in sour cream and shredded chicken until heated through, then let rest for 2-3 minutes.

Notes

This recipe can be made vegetarian by replacing chicken broth with vegetable broth and omitting the chicken. For a dairy-free version, use full-fat coconut milk instead of sour cream.

Nutrition

Find it online: https://easyumrecipes.com/creamy-white-chicken-chili/