Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 45 mins | Servings: 5
Make this incredible White Chicken chilli with leftover chicken or raw either on s stovetop, Instant Pot, or Slow cooker. Easy to throw together and a quick weeknight meal to enjoy with family and friends.
Ingredients
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1 tbsp olive oil
1 small yellow onion, chopped (about ½ c.)
2 cloves garlic, finely minced (or 1 ½ tsp garlic powder)
2 1/2 c. low-sodium chicken broth
2 4-ounces cans diced green chillies
1 1/2 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp paprika
1/2 small lime, juice from
salt and freshly ground black pepper, to taste
2 15-ounces cans of Great Northern beans
1 c. sour cream or plain Greek yoghurt
1 c. corn (frozen or fresh)
2 heaping c. cooked chicken, shredded (rotisserie or left-over chicken)
Toppings: cilantro, tortilla chips, shredded cheese, green onion, avocado, or other desired toppings
How to make White Chicken Chili
Step 1: In a large 5 to 6-quart pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and saute until soft. Add in the garlic and continue to cook for another 30 seconds.
Step 2: To the pot, add the chicken broth, green chillies, cumin, cayenne, paprika, oregano, and lime juice. To taste, season with salt and pepper.
Step 3: In a strainer, drain and rinse the beans.
Step 4: Add a big ladleful of the beans to a food processor, add in a splash of broth from the soup, and blend until smooth. Although this step is optional I suggest doing this simply because this will make the chilli have a creamy and thick texture. When done, add the pureed beans along with the whole beans and corn to the soup pot. Bring the mixture to a simmer and cook for about 15 to 30 minutes, uncovered. Take away from the heat before stirring in the sour cream and cooked chicken.
Step 5: Garnish with cilantro, shredded cheese, avocado slices, and if desired, some tortilla chips. Serve and enjoy!
Notes:
The spice level of this dish is mild. You can opt to use only a can of green chillies and leave out the cayenne pepper if you are worried about this being too spicy.
For this recipe, you can use raw chicken in place of cooked rotisserie chicken, just add 1.5 lbs step 2 with the chicken broth.
You can swap the green chillies with half a cup of salsa verde if desired.
For the beans, you can use any small white beans even a can of pinto beans.
If you are vegetarian, simply leave the chicken out and replace it with vegetable broth. Feel free to use additional vegetables to the soup such as bell peppers and zucchini.
To make it in a slow cooker, add 2 raw chicken breasts or you can use rotisserie chicken and just stir it in at the end, broth, green chillies, spices such as cumin, paprika, oregano, cayenne, salt & pepper, lime juice, corn, and drained beans to a slow cooker. For a few minutes, saute the onions, then add in the garlic. Add this to the pot and set the timer to 5 hours on low or 3 hours on high. To a plate, transfer the chicken and shred. Optional but recommended to make a thicker soup; puree a ladleful of the soup and beans in a blender, then add back to the pot. Now, place the shredded chicken back to the pot, stir in the sour cream, and serve with your favourite toppings.
Make this in an Instant Pot: Set the IP to “saute”. Add in the oil and onion and cook for a couple of minutes. Add in the garlic, then turn the IP off. Now, add in 2 raw chicken breasts (or rotisserie chicken, simply add them at the end and stir), chicken broth, green chillies, spices (cumin, paprika, oregano, cayenne, salt & pepper), lime juice, corn, and drained beans. Set to cook on Manual/High Pressure for 8 minutes. Then, let the pressure release naturally for about 15 minutes. To a plate, place the chicken and shred. For a thicker soup, puree a ladleful of the soup and beans in a blender, then add back to the pot. Place the shredded chicken back to the IP and stir in the sour cream. To serve, enjoy with your favourite toppings.
You can store this chilli chicken in the fridge for up to 3 to 4 days, then reheat it on the stovetop or microwave when ready to serve.
To freeze, prepare the chilli up to step 4 except for stirring in the sour cream. Let this cool and the freezer for up to 3 months. To serve, thaw in the fridge overnight and heat on the stovetop until warm. You can also, reheat this from being frozen. Stir in the cooked chicken and sour cream. Remember to store the chicken and soup separately.
Nutrition Facts:
Calories: 404kcal | Carbohydrates: 48g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 97mg | Potassium: 1065mg | Fiber: 13g | Sugar: 4g | Vitamin A: 233IU | Vitamin C: 7mg | Calcium: 189mg | Iron: 5mg
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, chopped (about ½ c.)
- 2 cloves garlic, finely minced (or 1 ½ tsp garlic powder)
- 2 1/2 c. low-sodium chicken broth
- 2 4-ounces cans diced green chillies
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 small lime, juice from
- salt and freshly ground black pepper, to taste
- 2 15-ounces cans of Great Northern beans
- 1 c. sour cream or plain Greek yoghurt
- 1 c. corn (frozen or fresh)
- 2 heaping c. cooked chicken, shredded (rotisserie or left-over chicken)
- Toppings: cilantro, tortilla chips, shredded cheese, green onion, avocado, or other desired toppings
Instructions
Step 1: In a large 5 to 6-quart pot, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and saute until soft. Add in the garlic and continue to cook for another 30 seconds.
Step 2: To the pot, add the chicken broth, green chillies, cumin, cayenne, paprika, oregano, and lime juice. To taste, season with salt and pepper.
Step 3: In a strainer, drain and rinse the beans.
Step 4: Add a big ladleful of the beans to a food processor, add in a splash of broth from the soup, and blend until smooth. Although this step is optional I suggest doing this simply because this will make the chilli have a creamy and thick texture. When done, add the pureed beans along with the whole beans and corn to the soup pot. Bring the mixture to a simmer and cook for about 15 to 30 minutes, uncovered. Take away from the heat before stirring in the sour cream and cooked chicken.
Step 5: Garnish with cilantro, shredded cheese, avocado slices, and if desired, some tortilla chips. Serve and enjoy!
Notes
The spice level of this dish is mild. You can opt to use only a can of green chillies and leave out the cayenne pepper if you are worried about this being too spicy. For this recipe, you can use raw chicken in place of cooked rotisserie chicken, just add 1.5 lbs step 2 with the chicken broth. You can swap the green chillies with half a cup of salsa verde if desired. For the beans, you can use any small white beans even a can of pinto beans. If you are vegetarian, simply leave the chicken out and replace it with vegetable broth. Feel free to use additional vegetables to the soup such as bell peppers and zucchini. To make it in a slow cooker, add 2 raw chicken breasts or you can use rotisserie chicken and just stir it in at the end, broth, green chillies, spices such as cumin, paprika, oregano, cayenne, salt & pepper, lime juice, corn, and drained beans to a slow cooker. For a few minutes, saute the onions, then add in the garlic. Add this to the pot and set the timer to 5 hours on low or 3 hours on high. To a plate, transfer the chicken and shred. Optional but recommended to make a thicker soup; puree a ladleful of the soup and beans in a blender, then add back to the pot. Now, place the shredded chicken back to the pot, stir in the sour cream, and serve with your favourite toppings. Make this in an Instant Pot: Set the IP to “saute”. Add in the oil and onion and cook for a couple of minutes. Add in the garlic, then turn the IP off. Now, add in 2 raw chicken breasts (or rotisserie chicken, simply add them at the end and stir), chicken broth, green chillies, spices (cumin, paprika, oregano, cayenne, salt & pepper), lime juice, corn, and drained beans. Set to cook on Manual/High Pressure for 8 minutes. Then, let the pressure release naturally for about 15 minutes. To a plate, place the chicken and shred. For a thicker soup, puree a ladleful of the soup and beans in a blender, then add back to the pot. Place the shredded chicken back to the IP and stir in the sour cream. To serve, enjoy with your favourite toppings. You can store this chilli chicken in the fridge for up to 3 to 4 days, then reheat it on the stovetop or microwave when ready to serve. To freeze, prepare the chilli up to step 4 except for stirring in the sour cream. Let this cool and the freezer for up to 3 months. To serve, thaw in the fridge overnight and heat on the stovetop until warm. You can also, reheat this from being frozen. Stir in the cooked chicken and sour cream. Remember to store the chicken and soup separately.