White Chicken Chili Recipe
This White Chicken Chili is a comforting and flavorful dish perfect for chilly days. Made with tender chicken, great northern beans, diced green chilies, and a blend of spices, this chili balances creamy and spicy elements beautifully. Enhanced with sour cream for extra richness and lime juice for a fresh kick, it’s a nutritious and satisfying meal that’s simple to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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 1/2 cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 small lime, juice from
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 2 15 oz cans great northern beans, drained and rinsed
- 1 cup sour cream (or plain Greek yogurt)
Instructions
- Heat the Olive Oil: In a large pot or Dutch oven over medium heat, warm the olive oil until shimmering, preparing to sautée the aromatics.
- Sauté Onion and Garlic: Add the chopped yellow onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes. This builds the flavorful base of the chili.
- Add Spices and Chilies: Stir in the ground cumin, cayenne pepper, dried oregano, and paprika, letting the spices toast slightly for 1 minute to release their aromas. Then add the diced green chilies and cook for another 2 minutes to meld flavors.
- Add Broth and Beans: Pour in the low-sodium chicken broth and add the drained great northern beans. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a gentle boil, reduce the heat, and let it simmer uncovered for about 20 minutes. This allows the flavors to meld and the chili to thicken slightly.
- Season and Finish: Add the lime juice, then season with salt and freshly ground black pepper to taste. Stir in the sour cream or Greek yogurt, mixing well to create a creamy texture without curdling. Heat through but do not boil after adding the sour cream.
- Serve and Enjoy: Ladle the chili into bowls and serve hot. Optionally, garnish with extra lime wedges, chopped cilantro, or shredded cheese for additional flavor.
Notes
- Using low-sodium chicken broth helps control the salt content but adjust seasoning to your taste.
- You can substitute sour cream with plain Greek yogurt for a tangier, healthier option.
- Adjust cayenne pepper according to your preferred spice level.
- Great northern beans can be replaced with cannellini or navy beans if desired.
- Leftover chili keeps well refrigerated for up to 3 days and freezes beautifully.
Keywords: white chicken chili, creamy chicken chili, great northern beans chili, stovetop chili recipe, easy chicken chili
Find it online: https://zestywithzane.com/white-chicken-chili-recipe/
