White Chicken Chili
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.87 out of 5 stars
(59)
Ingredients
8 servings
- 2 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 4 cloves garlic (finely chopped)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups chicken broth or stock
- 2 4-ounce cans diced green chilies
- 1 lime (juiced)
- Kosher salt and freshly ground black pepper
- 2 15-oz cans white beans (drained and rinsed)
- 1 cup sour cream
- 1 cup corn (frozen or fresh)
- 2 cups cooked shredded chicken
- Fresh cilantro
- Sliced jalapeños
- Freshly shredded cheese
- Tortilla strips
- Sliced green onion
- Cubed avocado
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Preparation
Step 1
Heat olive oil in a large heavy bottom dutch oven over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add the seasonings and saute until fragrant, an additional 30 seconds.
Step 2
Add chicken broth, green chilies, lime juice and season with salt and pepper to taste. Add the 1/2 of the beans and stir to combine.
Step 3
Using your immersion blender, blend the mixture for 10-20 seconds to puree.
Step 4
Add the remaining whole beans and corn to the dutch oven. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
Step 5
Remove from heat and stir in sour cream and cooked chicken.
Step 6
Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.
Step 7
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