Go Back
blank

Creamy White Chicken Chili

A cozy, creamy white chicken chili made with shredded chicken, white beans, corn, green chilies, and warming spices — perfect for chilly nights or meal prep!
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings:5 servings
Calories:402
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion chopped (about ½ cup)
  • 2 garlic cloves minced (or 1½ teaspoons garlic powder)
  • 2 ½ cups low‑sodium chicken broth
  • 2 4 oz cans diced green chilies
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ small lime juice of
  • 2 15 oz cans great northern beans drained and rinsed
  • 1 cup corn frozen or fresh
  • 2 cups cooked chicken shredded (rotisserie or leftover)
  • 1 cup sour cream or plain Greek yogurt

Method
 

  1. Heat the olive oil in a large 5–6 quart pot over medium‑high heat. Add the chopped onion and sauté until softened, about 3–5 minutes. Add the minced garlic and cook for 30 seconds.
  2. Add the chicken broth, diced green chilies, ground cumin, cayenne pepper, dried oregano, paprika, and lime juice. Season with salt and pepper to taste and stir to combine.
  3. Drain and rinse the beans. Add a ladleful of the beans with a splash of broth to a food processor and puree until smooth (this step helps thicken and add creaminess).
  4. Return the pureed beans to the pot along with the remaining whole beans and corn. Bring the mixture to a simmer, uncovered, and cook for 15–30 minutes.
  5. Remove the pot from heat and stir in the sour cream (or Greek yogurt) and shredded chicken until heated through and creamy.
  6. Serve hot with toppings like fresh cilantro, shredded cheese, avocado, green onions, or tortilla chips if desired.

Notes

This white chicken chili can be made on the stovetop, in a slow cooker, or in an Instant Pot. Blending some of the beans gives the soup a creamy texture without heavy dairy; feel free to swap Greek yogurt for sour cream. Leftovers store well in the fridge for 3–4 days. :contentReference[oaicite:1]{index=1}