White Chicken Chili
This creamy, comforting White Chicken Chili is packed with flavor and easy to make on the stovetop, slow cooker, or Instant Pot. Using rotisserie or leftover chicken makes it a quick and satisfying weeknight meal!
Servings: 5
Calories: 299kcal
Ingredients
Base Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion chopped (about ½ cup)
- 2 garlic cloves finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 ½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ small lime juiced
- Salt & freshly ground black pepper to taste
Beans & Creamy Elements:
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn frozen or fresh
- 2 heaping cups shredded cooked chicken rotisserie or leftover
Topping Suggestions:
- Fresh cilantro
- Shredded cheese cheddar, Monterey Jack, or pepper jack
- Tortilla chips
- Green onions chopped
- Sliced avocado
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot (5-6 quarts) over medium-high heat.
- Add chopped onion and sauté for 3-5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Build the Flavor:
- Pour in the chicken broth and add green chilies, cumin, paprika, oregano, cayenne, lime juice, salt, and pepper.
Stir well to combine.
- Prepare the Beans (Optional for Creaminess):
- Drain and rinse the great northern beans.
- For a thicker chili, blend one ladleful of beans with a splash of broth in a food processor until smooth, then add back to the pot.
Simmer the Chili:
- Add the whole beans, pureed beans, and corn to the pot.
- Bring to a gentle simmer and cook uncovered for 15-30 minutes, stirring occasionally.
Finish & Serve:
- Remove from heat and stir in the sour cream (or Greek yogurt) and shredded chicken.
- Ladle into bowls and garnish with cilantro, shredded cheese, avocado, and tortilla chips as desired.
- Serve warm and enjoy!
Notes
Yield: About 6 cups (serving size: ~1 ¼ cups).
Thicker Chili Option: Blending some of the beans adds a creamy texture without extra dairy.
Make Ahead: This chili reheats well and makes great leftovers!
Slow Cooker & Instant Pot Adaptations: This recipe can be made in a slow cooker (low for 6 hours or high for 3-4) or an Instant Pot (pressure cook for 10 minutes, then quick release).
Thicker Chili Option: Blending some of the beans adds a creamy texture without extra dairy.
Make Ahead: This chili reheats well and makes great leftovers!
Slow Cooker & Instant Pot Adaptations: This recipe can be made in a slow cooker (low for 6 hours or high for 3-4) or an Instant Pot (pressure cook for 10 minutes, then quick release).