Print

Creamy White Chicken Chili

White Chicken Chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy White Chicken Chili is the ultimate go-to dish for a comforting and satisfying meal. This easy recipe combines tender chicken, hearty beans, and zesty green chilies into a velvety soup that warms the soul. Perfect for busy weeknights or cozy gatherings, this chili can be made on the stovetop, in a slow cooker, or an instant pot—giving you the flexibility to choose your preferred cooking method. With its rich flavors and creamy texture, this dish is sure to become a family favorite. Enjoy it topped with fresh garnishes like avocado slices and cilantro for an extra burst of flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
  • 2 1/2 cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chilies
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Juice from 1/2 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 (rotisserie or leftover chicken)
  • Fresh cilantro, for garnish
  • Shredded cheese, for topping
  • Tortilla chips, for serving
  • Sliced green onions, for garnish
  • Sliced avocado, for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened, about 3–5 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add low-sodium chicken broth, diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, lime juice, salt, and pepper to taste into the pot.
  3. Drain and rinse great northern beans in a strainer. For added creaminess, measure out a big ladleful of beans and combine them with a splash of broth in a food processor. Puree until smooth (this step is optional but recommended).
  4. Return the pureed beans back into the soup pot along with whole beans and corn. Bring the mixture to a simmer. Cook uncovered for about 15 to 30 minutes until heated through.
  5. Remove from heat. Stir in sour cream (or Greek yogurt) along with shredded cooked chicken until fully combined.
  6. Ladle the chili into bowls. Serve garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired. Enjoy your hearty meal!

Nutrition

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