Description
The first time I made White Chicken Chili, I was looking for a comforting soup that was hearty but still felt a little lighter than traditional beef chili
Ingredients
1 tablespoon olive oil
1 small yellow onion, chopped (about ½ cup)
2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
2½ cups low-sodium chicken broth
2 (4 oz) cans diced green chilies
1½ teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
½ teaspoon paprika
1/2 small lime, juice from
Salt and 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
Optional Toppings
Fresh cilantro
Shredded cheese
Tortilla chips
Green onions
Avocado slices
Instructions
Step 1: Heat olive oil in a large (5-6 quart) pot over medium-high heat
Step 2: Add the chopped onion and sauté until softened, about 3-5 minutes
Step 3: Add the minced garlic and cook for 30 seconds until fragrant
Step 4: Stir in the chicken broth, diced green chilies, cumin, cayenne, paprika, oregano, lime juice, and season with salt and pepper
Step 5: Drain and rinse the beans in a strainer
Step 6: Measure out a large ladleful of beans and place them in a food processor with a splash of broth from the pot, then puree until smooth
Step 7: Add the pureed beans, whole beans, and corn to the pot
Step 8: Bring the mixture to a simmer and cook uncovered for 15 to 30 minutes, stirring occasionally
Step 9: Remove the pot from the heat and stir in the sour cream and shredded cooked chicken
Step 10: Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired
