High Protein White Chicken Chili
A comforting and nourishing chili that combines tender chicken, creamy beans, and vibrant spices for a hearty meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2.5 cups low-sodium chicken broth
- 2 cans diced green chilies (4 oz each)
- 1.5 teaspoons ground cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.5 lime juice (from 1/2 lime)
- Salt and freshly ground black pepper, to taste
Protein and Creaminess
- 2 cans great northern beans (15 oz each)
- 1 cup sour cream or plain Greek yogurt
- 1 cup corn (frozen or fresh)
- 2 cups cooked chicken, shredded
Toppings
- Fresh cilantro (for topping)
- Shredded cheese (for topping)
- Tortilla chips (for topping)
- Green onions (for topping)
- Avocado (for topping)
Instructions
Preparation
- Heat olive oil in a large pot over medium-high heat.
- Sauté the chopped onion until softened, about a few minutes.
- Add minced garlic and stir, cooking for about 30 seconds.
Cooking
- Pour in chicken broth and add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice.
- Season with salt and black pepper, then bring the mixture to a boil.
- Drain and rinse the great northern beans, then measure out a ladleful to puree for a creamier texture (optional).
- Add both whole and pureed beans back into the pot along with the corn.
- Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes, until desired thickness is reached.
- Stir in the sour cream or Greek yogurt and the shredded chicken after removing from heat.
Serving
- Serve warm, garnished with cilantro, cheese, avocado, and tortilla chips.
Notes
For added spice, increase cayenne or add jalapeños. Always taste and adjust seasonings throughout the cooking process. Refrigerate leftovers and reheat thoroughly.