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.
