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White Chicken Chili

Creamy White Chicken Chili

Creamy White Chicken Chili is so easy it can be made on the stovetop, in the slow cooker, or the instant pot. I love to use leftover chicken, making this a super fast weeknight meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Southwestern, Tex-Mex
Calories: 299
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion chopped, about 1/2 cup
  • 2 garlic cloves finely minced or 1 1/2 teaspoons garlic powder
  • 2.5 cups low-sodium chicken broth
  • 2 cans (4 oz each) diced green chilies
  • 1.5 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon paprika
  • 0.5 small lime juice from
  • Salt and freshly ground black pepper to taste
  • 2 cans (15 oz each) great northern beans 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
  • Fresh cilantro for topping
  • Shredded cheese for topping
  • Tortilla chips for topping
  • Avocado sliced, for topping

Equipment

  • Large 5-6 quart pot
  • Food processor or blender
  • Strainer
  • ladle
  • cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add chopped onion and sauté until softened and fragrant, 3-5 minutes. Add minced garlic and cook for 30 seconds until aromatic.
  2. Add chicken broth, green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and black pepper to taste.
  3. Drain and rinse the great northern beans in a strainer. Measure out one big ladleful of beans and add to a food processor with a splash of broth from the soup. Puree until completely smooth.
  4. Add the pureed beans, remaining whole beans, and corn to the soup pot. Bring the mixture to a gentle simmer.
  5. Cook uncovered for 15-30 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken naturally.
  6. Remove from heat and stir in sour cream (or Greek yogurt) and shredded cooked chicken until well combined and heated through.
  7. Serve immediately in bowls garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips as desired.

Notes

For raw chicken: Add 1.5 lbs raw chicken breasts in step 2 with broth, simmer until cooked through (15-20 minutes), then shred. For milder chili: Use 1 can green chilies and omit cayenne pepper. Substitute 1/2 cup salsa verde (Herdez brand) for green chilies if desired. Any small white beans work (cannellini, navy beans). Freeze before adding sour cream as dairy doesn't freeze well. For vegetarian: Omit chicken, use vegetable broth, add bell peppers and zucchini.
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