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Creamy White Chicken Chili

Creamy White Chicken Chili
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Healthy, creamy white chicken chili made with Greek yogurt or sour cream. Quick weeknight meal using rotisserie or leftover chicken with 35g protein per serving.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about ½ cup)
  • 2 garlic cloves, finely minced
  • 2½ cups low-sodium chicken broth
  • 2 (4 oz) cans diced green chiles
  • 1½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1–2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper to taste
  • 2 (15 oz) cans great northern beans, drained and rinsed
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup corn (frozen or fresh)
  • 2½–3 cups (about 12 oz) cooked chicken, shredded
  • Fresh cilantro, shredded cheese, tortilla chips, green onions, avocado for serving

Instructions

  1. Heat olive oil in 5-6 quart pot over medium-high heat. Add onion and sauté 3-5 minutes until softened. Add garlic and cook 30 seconds.
  2. Pour in chicken broth and green chiles. Stir in cumin, cayenne, paprika, oregano, lime juice, salt, and pepper.
  3. Drain and rinse beans. Measure out 1 cup beans and transfer to food processor with 3-4 tablespoons broth. Puree until completely smooth.
  4. Add pureed beans, whole beans, and corn to pot. Bring to simmer and cook uncovered at least 15 minutes, up to 30 minutes for thicker consistency. Stir occasionally.
  5. Remove completely from heat to prevent curdling. Stir in sour cream or Greek yogurt and shredded chicken until well combined and heated through.
  6. Taste and adjust seasoning. Chili should coat the back of a spoon. Serve garnished with cilantro, cheese, avocado, green onions, and tortilla chips.

Notes

  • Pureeing 1 cup of beans creates creamy texture naturally without heavy cream.
  • Remove from heat before adding dairy to prevent curdling, especially with Greek yogurt.
  • Use 1 can green chiles instead of 2 for milder heat level.
  • For raw chicken: add 1.5 lbs cubed breasts in Step 2, cook until 165°F before continuing.
  • Slow cooker: cook all except corn, chicken, and sour cream on low 5 hours or high 3 hours. Add remaining ingredients and cook 1 more hour.

Nutrition

Find it online: https://www.benefitiany.com/creamy-white-chicken-chili/