Description
A creamy, protein-packed white chicken chili made with shredded chicken, white beans, green chilies, and a blend of warm spices. This one-pot recipe simmers into a rich, velvety stew using pureed beans for a dairy-free creaminess that pairs perfectly with lime and corn.
Ingredients
Olive Oil, 1 Tablespoon
Yellow Onion, 1 Small
Garlic Cloves, 2
Chicken Broth, 2.5 Cups
Diced Green Chilies, 8 oz (2 cans)
Ground Cumin, 1.5 Teaspoons
Cayenne Pepper, 1/4 Teaspoon
Dried Oregano, 1/2 Teaspoon
Paprika, 1/2 Teaspoon
Great Northern Beans (canned or cooked), 2 Cups
Canned Kernel Corn (drained), 1 Cup
Shredded Chicken (rotisserie or cooked), 2 Cups
Lime Juice, 2 Tablespoons
Instructions
Heat olive oil in a large pot over medium heat until shimmering
Sauté onion until translucent, 3 minutes
Add garlic and cook 1 minute
Stir in chicken broth, diced green chilies, cumin, cayenne pepper, oregano, and paprika until well incorporated
Bring to a simmer and add corn, Great Northern beans (reserving 1/2 cup for pureeing), and shredded chicken
Cook for 25 minutes to allow flavors to meld and chicken to tenderize
Transfer 1/2 cup beans to a blender, puree until smooth, then stir back into pot
Simmer for 5 minutes
Remove from heat and stir in lime juice
Notes
Use rotisserie chicken for quick prep
Swap Great Northern beans for cannellini if available
Adjust cayenne to taste (0 for mild, 1/2 tsp for spicier chili)
Add a splash of heavy cream for richer texture (not halal)
Store leftovers in airtight containers for up to 3 days
- Prep Time: 10
- Cook Time: 40
- Category: Dinner Recipes
- Method: One-pot Cooking
- Cuisine: American / Southwestern