Description
A cozy, creamy white chicken chili that’s easy to make and perfect for impressing your taste buds without much effort.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juice from
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans great northern beans
- 1 cup sour cream
- 1 cup corn (frozen or fresh)
- 2 heaping cups cooked chicken, shredded
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips for dipping
- Green onions and avocado, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the chopped onion and sauté until softened, about 3-5 minutes.
- Toss in the minced garlic and cook for another 30 seconds.
- Add in the chicken broth, green chilies, cumin, cayenne pepper, oregano, paprika, lime juice, and season with salt and pepper.
- Drain and rinse the beans, then measure out a big ladleful and add to a food processor with a splash of broth; puree until smooth.
- Pour the pureed beans back into the pot along with the whole beans and corn. Stir and bring to a simmer, cooking uncovered for 15 to 30 minutes.
- Once done, remove from heat and stir in the sour cream and cooked chicken.
- Serve garnished with cilantro, shredded cheese, avocado slices, and tortilla chips.
Notes
Feel free to swap ingredients based on your preferences. The chili refrigerates well for up to four days and freezes nicely.