White Chicken Chili

This White Chicken Chili is wonderfully creamy and loaded with chicken, white beans, corn and green chilies. It makes a delicious cozy meal when the weather is chilly, but I find myself wanting to eat it all year long.

Prep Time18

Cook Time26

Total Time44

Course: Soup

Servings:

Equipment

Ingredients

1 tablespoon olive oil
½ medium onion diced
3 garlic cloves minced
2 teaspoons ground cumin
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
2 (4-ounce) cans diced green chiles
2½ cups chicken broth
2 (15-ounce) cans Great Northern Beans
1 cup corn
2½ cups cooked, shredded chicken
1 cup sour cream
¼ cup heavy cream
juice of half a lime
cilantro, avocado, and tortilla strips for serving

Instructions

Heat olive oil over medium-high heat in a Dutch oven. Add onion and cook 4 to 5 minutes to soften.
Add garlic and cook 1 minute.
Add cumin, oregano, salt, pepper, cayenne pepper, and paprika. Stir and cook for 30 seconds.
Add green chilies and chicken broth. Simmer for 5 minutes.
Drain and rinse the bean. Add 1 cup of the beans to a food processor or blender. Add in 1 cup of the liquid from the Dutch oven. Process or Blend until smooth.
Add the whole beans, processed beans, corn, and chicken to the Dutch oven. Simmer 10 minutes.
Turn heat to low and stir in sour cream, heavy cream, and lime juice. Cook on LOW for a few minutes.
Check for seasoning and add more salt and pepper if needed.
To serve, ladle into bowls and top with cilantro, avocado, and tortilla strips.

Nutrition