Description
Easy White Chicken Chili is a comforting, creamy dish that’s perfect for busy weeknights. In under 45 minutes, you can whip up a hearty meal that’s packed with tender chicken, zesty spices, and wholesome beans. This versatile recipe allows you to use leftover rotisserie chicken and can be adapted for the stovetop, slow cooker, or Instant Pot. Whether you’re feeding your family or hosting friends, this chili will impress with its rich flavors and simple preparation. Top it with fresh herbs, cheese, or avocado for an extra touch of deliciousness!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 2 (15 oz) cans great northern beans
- 1 cup sour cream or plain Greek yogurt
- 2 heaping cups cooked chicken, shredded
- 1 cup corn (frozen or fresh)
- Spices: ground cumin, cayenne pepper, dried oregano, paprika
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté the chopped onion until softened (about 3-5 minutes). Add minced garlic and cook for another 30 seconds.
- Stir in chicken broth and diced green chilies. Add spices and lime juice; mix well.
- Drain and rinse the great northern beans. For creaminess, blend a portion with broth until smooth.
- Add whole and pureed beans along with corn to the pot; bring to a simmer for about 15 to 30 minutes.
- Remove from heat and stir in sour cream (or Greek yogurt) and shredded chicken until combined.
- Serve hot with garnishes like fresh cilantro, shredded cheese, avocado slices, and tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg