Description
White Chicken Chili with White Beans blends tender shredded rotisserie chicken, creamy great northern beans, warm spices and bright lime for a comforting bowl that comes together quickly on the stovetop. This version uses olive oil, low sodium chicken broth and Chobani Plain Greek Yogurt or Daisy Sour Cream to create a silky texture while keeping flavors clean and fresh.
Ingredients
2 tablespoons olive oil
1 white or yellow onion finely diced
1 tablespoon minced garlic
8 ounces diced green chilis from a can
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 to 2 1/2 cups low sodium chicken broth
2 15 ounce cans great northern beans drained and rinsed
1 cup corn
1/4 cup Chobani Plain Greek Yogurt or Daisy Sour Cream
2 1/2 cups shredded rotisserie chicken
1 tablespoon fresh lime juice
Fresh cilantro for topping
Sliced avocado for topping
Tortilla chips for serving
Instructions
1. Heat two tablespoons of olive oil in a large pot or dutch oven over medium heat
2. Add one finely diced white or yellow onion and saute for seven to eight minutes until soft and lightly golden
3. Stir in one tablespoon minced garlic and eight ounces diced green chilis then cook for two to three minutes
4. Mix in one and a half teaspoons ground cumin, three quarters teaspoon dried oregano, half teaspoon paprika, one teaspoon salt and half teaspoon black pepper stirring to coat the aromatics
5. Pour in two cups of low sodium chicken broth then add two drained and rinsed 15 ounce cans of great northern beans and one cup corn
6. Stir in one quarter cup Chobani Plain Greek Yogurt or Daisy Sour Cream and bring the mixture to a gentle simmer
7. Remove about one to one and a half cups of the simmering mixture and blend until smooth then return the puree to the pot to thicken the chili naturally
8. Add two and a half cups shredded rotisserie chicken and simmer over low heat for ten to fifteen minutes to meld flavors
9. If you prefer a thinner consistency stir in up to an additional half cup low sodium chicken broth
10. Stir in one tablespoon fresh lime juice to brighten the flavors
11. Ladle into bowls and top with fresh cilantro sliced avocado and crunchy tortilla chips then serve warm
Notes
If you only have regular chicken broth reduce the added salt by about half to avoid oversalting
For extra creaminess fold in a bit more yogurt after the chili cools slightly to prevent curdling
Leave some beans whole when blending a portion of the soup to keep texture contrast in each spoonful
Store leftovers in airtight containers in the refrigerator for three to four days or freeze without avocado and fresh toppings for up to two months
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American