Why You’ll Love This Recipe
- Creamy and Hearty: A delicious balance of creaminess from sour cream and a satisfying texture from the beans and chicken.
- Quick and Easy: Made in just 45 minutes, with options to slow cook or pressure cook for convenience.
- Customizable: Adjust the spice level and ingredient choices to suit your preferences.
- Healthy: A light and comforting soup that’s filling without being too heavy.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (4 oz) cans green chiles
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- Juice of 1 lime
- 2 cans (15 oz) white beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked chicken (rotisserie or leftover)
- 1/2 cup sour cream (or Greek yogurt)
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Onion and Garlic: Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened. Add garlic and cook for another 30 seconds.
- Add Broth and Spices: Pour in chicken broth, green chiles, cumin, paprika, cayenne, oregano, and lime juice. Season with salt and pepper to taste.
- Add Beans, Corn, and Chicken: Stir in the white beans, corn, and cooked chicken. Bring the soup to a simmer and cook for 15-30 minutes, stirring occasionally.
- Thicken the Soup: If you like a thicker consistency, take a ladleful of soup, blend it until smooth, and return it to the pot.
- Finish with Sour Cream: Remove from heat and stir in the sour cream (or Greek yogurt). Adjust seasoning as needed.
- Serve: Ladle the chili into bowls and top with desired garnishes, such as cilantro, cheese, and tortilla chips.
Servings and Timing
- Servings: 5
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Spicy: Increase cayenne pepper or add jalapeños for more heat.
- Vegetarian: Omit chicken and use vegetable broth for a vegetarian version.
- Beans: Use different beans, such as pinto or kidney beans, for variety.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months before adding sour cream. Thaw and reheat, then stir in sour cream when ready to serve.
FAQs
Can I use raw chicken instead of cooked?
Yes, add raw chicken at the beginning with the broth and cook it in the soup.
Can I make this in the Instant Pot?
Yes, use the sauté setting to cook onions and garlic, then add the remaining ingredients and cook on high pressure for 8 minutes.
How do I make it spicier?
Increase the amount of cayenne pepper or add fresh jalapeños to the soup.
Can I use a different kind of beans?
Yes, pinto beans or navy beans work well in this recipe.
Can I make this in the slow cooker?
Yes, combine everything except sour cream and cook on low for 5-6 hours or high for 3 hours. Stir in sour cream at the end.
Conclusion
Creamy White Chicken Chili is a flavorful, comforting dish that’s easy to make and perfect for busy weeknights. With its creamy texture, tender chicken, and a hint of spice, it’s a meal everyone will love.
Creamy White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup, Comfort Food
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
Creamy White Chicken Chili is a rich and hearty soup made with tender chicken, creamy beans, and a flavorful broth. This cozy dish, customizable with spice levels and ingredients, can be prepared on the stovetop, slow cooker, or Instant Pot. It’s a quick, healthy, and comforting meal perfect for any night!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (4 oz) cans green chiles
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon dried oregano
- Juice of 1 lime
- 2 cans (15 oz) white beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked chicken (rotisserie or leftover)
- 1/2 cup sour cream (or Greek yogurt)
- Salt and pepper to taste
Instructions
- Cook the Onion and Garlic: Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened. Add garlic and cook for another 30 seconds.
- Add Broth and Spices: Pour in chicken broth, green chiles, cumin, paprika, cayenne, oregano, and lime juice. Season with salt and pepper to taste.
- Add Beans, Corn, and Chicken: Stir in the white beans, corn, and cooked chicken. Bring the soup to a simmer and cook for 15-30 minutes, stirring occasionally.
- Thicken the Soup: For a thicker consistency, take a ladleful of soup, blend it until smooth, and return it to the pot.
- Finish with Sour Cream: Remove from heat and stir in the sour cream (or Greek yogurt). Adjust seasoning as needed.
- Serve: Ladle the chili into bowls and top with desired garnishes, such as cilantro, cheese, and tortilla chips.
Notes
- Spicy Option: Add more cayenne or jalapeños for an extra kick.
- Vegetarian Option: Skip the chicken and use vegetable broth instead.
- Freezing Tip: Freeze the soup (without sour cream) for up to 3 months. Thaw, reheat, and stir in sour cream when ready to serve.
