White Chicken Chili
A creamy, protein-rich white bean chili made with tender chicken, green chiles, and warming spices. The secret to its velvety texture is blending some beans directly into the broth.
Equipment
Ingredients
Ingredients
olive oil
1 tbsp
yellow onion (chopped)
0.5 cup
garlic cloves (minced)
2 pcs
low-sodium chicken broth
600 ml
diced green chilies
2 can
ground cumin
1.5 tsp
cayenne pepper
0.25 tsp
dried oregano
0.5 tsp
paprika
0.5 tsp
lime
0.5 pcs
salt
1 tsp
black pepper
0.5 tsp
great northern beans (drained, rinsed)
2 can
sour cream
240 ml
corn
1 cup
cooked chicken (shredded)
450 g
Instructions
Sauté aromatics
Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, then add garlic.
Build the broth
Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt and pepper to the pot.
Prepare beans
Drain and rinse the beans. Purée a portion of the beans with some broth to create a creamy base.
Simmer the chili
Add puréed beans, whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15-30 minutes.
Finish and serve
Remove from heat. Stir in sour cream and shredded chicken until creamy and heated through.
Storage
Freeze before adding sour cream. Add sour cream and chicken after reheating.
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