Creamy White Chicken Chili with Puréed Beans and Green Chiles
By Ava Mitchell
Prep
10 min
Cook
25 min
Total
45 min
Servings
5
Level
Easy
Pureed beans thicken the soup for a creamy texture in this chicken white chili recipe without using cream cheese or half-and-half․ Other ingredients in the recipe‚ in addition to shredded chicken and green chiles‚ are corn and lime juice for added flavor and heft․
The ingredients at the bottom of this chili recipe are cooked yellow onion and garlic in olive oil‚ chicken broth‚ green chilies‚ cumin‚ cayenne pepper‚ paprika‚ dried oregano‚ lime juice‚ salt‚ and pepper․ Rinse canned great northern beans and mash one serving of beans with broth to add to the chili․ Leave the rest of the beans whole․ This provides variety and texture‚ including corn and beans in alternating bites․
After adding bean purée and cooked beans and corn‚ simmer the chili uncovered for 15 to 30 minutes․ Indicators of completed chili include low simmer and thickened chili broth․ Avoid stirring sour cream into the chili‚ as it may not incorporate well and curdle in the chili․
Add cooked shredded chicken and sour cream to the pot after removing it from the heat․ Optional toppings include cilantro‚ shredded cheese‚ tortilla chips‚ green onions‚ and avocado․ Reheat leftovers in the microwave or on the stove․
Why you'll love this recipe
- Combining a ladle of beans and broth with other beans will make the broth thicker and provide added texture with whole beans in each spoonful of the dish․
- Adding sour cream to the sauce off heat will produce a creamier sauce than adding it on heat․
- Cooking with or eating leftover rotisserie chicken saves stovetop time because the cooked chicken doesn't need to be cooked again until the end of the meal․
- Cooking uncovered for 15 to 30 minutes will allow some of the broth and seasonings to evaporate from the pot without overcooking the corn and beans․
- Ingredients in the soup base include lime juice‚ green chiles‚ cumin‚ paprika‚ oregano‚ and cayenne․ No sauce is needed․
- The same ingredients can be prepared in other ways‚ such as on the stovetop and in a slow cooker and Instant Pot․ Beans and purée are not required to thicken the dish․
Ingredients
- •1 tbsp olive oil
- •1 small yellow onion (chopped, about 1/2 cup)
- •2 cloves garlic (finely minced, or 1 1/2 teaspoons garlic powder)
- •2 ½ cups low-sodium chicken broth
- •2 4-oz cans diced green chilies
- •1 ½ tsp ground cumin
- •¼ tsp cayenne pepper
- •½ tsp dried oregano
- •½ tsp paprika
- •½ small lime (juiced)
- •salt (to taste)
- •freshly ground black pepper (to taste)
- •2 15-oz cans great northern beans
- •1 cup sour cream (or plain Greek yogurt)
- •1 cup corn (frozen or fresh)
- •2 heaping cups cooked chicken (shredded; rotisserie or leftover chicken)
- •fresh cilantro (optional, for serving)
- •shredded cheese (optional, for serving)
- •tortilla chips (optional, for serving)
- •green onions (optional, for serving)
- •avocado (optional, sliced, for serving)
Instructions
- 1
Heat olive oil in a large 5- to 6-quart pot over medium-high heat.
- 2
Add the onion and sauté until softened, 3 to 5 minutes.
- 3
Add the garlic and cook for 30 seconds.
- 4
Add the chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper.
- 5
Drain and rinse the beans in a strainer.
- 6
Transfer a large ladleful of beans to a food processor with a splash of broth from the soup and purée until smooth.
- 7
Add the puréed beans, whole beans, and corn to the soup pot.
- 8
Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes.
- 9
Remove the pot from the heat and stir in the sour cream and cooked shredded chicken.
- 10
Serve with cilantro, shredded cheese, avocado slices, tortilla chips, and green onions if desired.
FAQ
Nutrition (per serving)
Calories
402
Protein
35g
Fat
9g
Carbs
48g
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