White Bean Chicken Chili
A comforting and hearty chili featuring tender chicken, creamy great northern beans, and a blend of spices, with lime and green chilis for a flavorful kick.
Ingredients
For the Chili Base
- 2 tablespoons olive oil
- 1 medium white or yellow onion, finely diced
- 1 tablespoon minced garlic
- 8 ounces diced green chilis from a can
- 1.5 teaspoons cumin
- 0.75 teaspoon dried oregano
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2-2.5 cups low sodium chicken broth
- 2 cans 15 ounce great northern beans, drained and rinsed
- 1 cup corn
- 0.25 cup plain Greek yogurt or sour cream
For the Chicken and Garnish
- 2.5 cups shredded rotisserie chicken
- 1 tablespoon lime juice
- Cilantro, avocado, and tortilla chips for topping
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and sauté for 7-8 minutes until translucent.
- Add the minced garlic and diced green chilis to the pot, and sauté for an additional 2-3 minutes.
- Incorporate the cumin, dried oregano, paprika, salt, and black pepper, stirring well to coat the onion, garlic, and chilis.
- Pour in 2 cups of low-sodium chicken broth, followed by the rinsed great northern beans and corn. Adjust the broth to your desired consistency.
Cooking
- Allow the chili to simmer gently for a few minutes.
- Blend 1-1.5 cups of the chili until smooth and return it to the pot to thicken the chili.
- Stir in the shredded rotisserie chicken and let everything simmer together over low heat for 10-15 minutes.
- Add more broth if a thinner consistency is desired and then stir in the fresh lime juice.
Serving
- Ladle the chili into bowls and top with fresh cilantro, avocado slices, and tortilla chips.
Notes
For added depth, sauté spices longer before adding broth, adjust broth for consistency, and consider blending part of the chili for creaminess.