Description
This comforting White Chicken Chili is hearty, flavorful, and ready in just 25 minutes. Made with tender chicken, creamy white beans, diced green chiles, and seasoned with chili powder and cumin, this easy stovetop chili is perfect for a quick weeknight dinner. The addition of sour cream adds a creamy finish, making it deliciously satisfying without being heavy.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil (or avocado oil)
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 4 cups Chicken Broth (low-sodium recommended)
- 2 cans Great Northern Beans (drained)
- 1 can Diced Green Chiles (with juices)
- 2 cups Diced Chicken (cooked, e.g. rotisserie chicken)
- 1 cup Corn Kernels (fresh, frozen, or canned, drained)
Spices & Seasonings
- 2 teaspoons Chili Powder (to taste)
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- Salt (to taste)
- Black Pepper (to taste)
Finishing Touch
- ½ cup Sour Cream (or Greek yogurt)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 4 minutes until softened and translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Base Ingredients: Pour in the chicken broth, then stir in the drained Great Northern beans, diced green chiles (with juices), cooked diced chicken, and corn kernels. Season the mixture with chili powder, cumin, oregano, salt, and black pepper. Stir everything well until all ingredients are combined evenly.
- Simmer the Chili: Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes until bubbly and flavors meld together.
- Temper and Stir in Sour Cream: In a separate bowl, mix the sour cream with a ladle of the hot soup to temper it, preventing curdling. Then stir this tempered sour cream mixture back into the pot until fully incorporated, giving the chili a creamy and rich finish.
- Serve: Ladle the chili into bowls and enjoy it warm, optionally garnished with additional toppings like fresh cilantro, shredded cheese, or avocado slices if desired.
Notes
- You can use rotisserie chicken or any cooked leftover chicken for convenience.
- Adjust chili powder according to your preferred spice level.
- Tempering the sour cream prevents it from curdling when added to the hot chili.
- Use low-sodium chicken broth to control salt content.
- This chili freezes well; store leftovers in an airtight container for up to 3 months.
