Description
This Green Chile Chicken Chili is a flavorful and creamy white chili made with shredded chicken, green chilies, great northern beans, and a blend of spices. It’s a comforting dish perfect for a tasty weeknight dinner, featuring a balance of spicy and tangy flavors with a smooth, thick texture enhanced by pureed beans. Garnished with fresh cilantro, shredded cheese, avocado, and tortilla chips, it delivers a satisfying bowl full of wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juice from
- Salt and freshly ground black pepper, to taste
Beans and Vegetables
- 2 15 oz cans great northern beans
- 1 cup corn (frozen or fresh)
Additional Ingredients
- 1 cup sour cream (or plain Greek yogurt)
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, sliced, for garnish
Instructions
- Sauté Onion and Garlic: Heat 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 minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add Broth and Spices: Pour in the low-sodium chicken broth and add the diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and the juice from half a small lime. Season with salt and freshly ground black pepper to taste. Stir well to combine all ingredients evenly.
- Prepare Beans: Drain and rinse the great northern beans thoroughly using a strainer. Take a large ladleful of the beans and place them into a food processor with a splash of broth from the soup. Puree until smooth to create a creamy base for the chili; this step is optional but recommended for a richer texture.
- Add Beans and Corn: Return the pureed beans, whole beans, and corn to the pot with the broth and spices. Stir everything together and bring the chili to a simmer over medium heat. Let it cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken.
- Finish and Serve: Remove the pot from heat and gently stir in the sour cream (or Greek yogurt) and the shredded cooked chicken. Mix until fully incorporated and heated through. Serve the chili garnished with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired for added texture and flavor.
Notes
- This chili can be made on the stovetop, slow cooker, or instant pot according to your preference.
- Using leftover or rotisserie chicken makes this meal quick and convenient.
- Pureeing some of the beans creates a luscious, creamy texture without the need for heavy cream.
- Feel free to adjust the spice level by adding more or less cayenne pepper according to taste.
- Leftovers store well and taste even better the next day after the flavors have melded.
Nutrition
- Serving Size: 1 serving
- Calories: 299 kcal
- Sugar: 4 g
- Sodium: 126 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 2 mg
