Creamy White Chicken Chili
45 minServes 5
A creamy, mild chili of white beans, corn, and shredded chicken in a cumin-spiced broth, finished with sour cream.
| prepPreheat a large (5–6 quart) pot over medium-high heat | |||||
| 1 tablespoon olive oil | Sauté onion until softened, 3–5 min | Add garlic, cook 30 sec | Add broth, chilies, spices & lime juice; season | Add pureed & whole beans, corn; simmer 15–30 min | Remove from heat, stir in sour cream & chicken |
| 1 small yellow onion, chopped (about 1/2 cup) | |||||
| 2 garlic cloves, finely minced (or 1 1/2 teaspoons garlic powder) | |||||
| 600 ml low-sodium chicken broth | |||||
| 2 (115 g) cans diced green chilies | |||||
| 1 1/2 teaspoons ground cumin | |||||
| 1/4 teaspoon cayenne pepper | |||||
| 1/2 teaspoon dried oregano | |||||
| 1/2 teaspoon paprika | |||||
| 1/2 small lime, juice from | |||||
| salt and freshly ground black pepper, to taste | |||||
| 2 (425 g) cans great northern beans, drained and rinsed | Puree 1 ladleful beans with broth splash | ||||
| 240 ml sour cream (or plain Greek yogurt) | |||||
| 150 g corn (frozen or fresh) | |||||
| heaping cups cooked chicken, shredded (rotisserie or leftover) | |||||
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