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–+ servings

Creamy White Chicken Chili

A comforting dish that warms you from the inside out, perfect for busy weeknights and using leftover chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil
  • 0.5 cups yellow onion, chopped about 1 small
  • 2 cloves garlic, minced or 1 ½ teaspoons garlic powder
  • 2.5 cups low-sodium chicken broth
  • 2 cans diced green chilies 4 oz each
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime, juiced
  • salt and freshly ground black pepper to taste
  • 2 cans great northern beans 15 oz each
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn frozen or fresh
  • 2 cups cooked chicken, shredded rotisserie or leftover chicken

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add chopped onion and sauté until softened, about 3–5 minutes. Add minced garlic and cook for an additional 30 seconds.
  2. Pour in the low-sodium chicken broth along with canned diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, lime juice, salt, and pepper to taste. Stir well to combine.
  3. Drain and rinse the great northern beans using a strainer.
  4. Measure out a big ladleful of the rinsed beans and place them in a food processor with a splash of broth from the soup. Puree until smooth.
  5. Add both pureed and whole beans back into the pot along with corn. Bring everything to a simmer and let it cook uncovered for about 15 to 30 minutes.
  6. Remove from heat and stir in sour cream along with your cooked shredded chicken.
  7. Serve your White Chicken Chili garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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