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Bowl of creamy white chicken chili with cilantro and avocado, served with tortilla chips.
Alyssa

Creamy White Chicken Chili

This creamy White Chicken Chili is the ultimate comfort food with shredded chicken, white beans, green chiles, and warming spices in every spoonful. Perfect for meal prep or feeding a crowd.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 people
Course: Main Course
Cuisine: American
Calories: 402
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 cloves garlic, finely minced (or 1 ½ teaspoons garlic powder)
  • 2.5 cups low-sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1.5 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 small lime, juice from
  • 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 left-over chicken)
  • Fresh cilantro
  • shredded cheese
  • tortilla chips
  • green onions
  • avocado

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper to taste.
  3. Drain and rinse beans. Measure out a big ladleful of the beans and add to a food processor with a splash of the broth. Puree until smooth.
  4. Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  5. Remove from heat and stir in sour cream and cooked chicken.
  6. Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips if desired.

Notes

This recipe can be made on the stovetop, slow cooker, or Instant Pot.