Creamy White Bean Chicken Chili You’ll Crave All Season Long
A cozy, creamy, one-pot chili packed with white beans, rotisserie chicken, and southwest spices—perfect for chilly nights or easy meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 white or yellow onion finely diced
- 1 tablespoon minced garlic
- 8 ounces diced green chilis canned
- 1 ½ teaspoons cumin
- ¾ teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups low sodium chicken broth
- 2 cans 15 ounces each great northern beans, drained and rinsed
- 1 cup corn
- ¼ cup plain Greek yogurt or sour cream
- 2 ½ cups shredded rotisserie chicken
- 1 tablespoon lime juice
- Cilantro avocado, and tortilla chips for topping
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat.
- 2. Add diced onion and sauté for 7-8 minutes until soft and golden.
- 3. Add minced garlic and diced green chilis; sauté for 2-3 more minutes.
- 4. Stir in cumin, oregano, paprika, salt, and black pepper.
- 5. Add chicken broth, great northern beans, corn, and Greek yogurt or sour cream. Stir well.
- 6. Simmer for a few minutes, then scoop out 1 to 1 ½ cups of the chili and blend until smooth. Return blended mixture to the pot.
- 7. Stir in shredded rotisserie chicken.
- 8. Simmer over low heat for 10-15 minutes to let flavors meld. Add more broth for a thinner consistency if desired.
- 9. Stir in lime juice just before serving.
- 10. Serve hot, topped with cilantro, avocado, and tortilla chips.
Notes
For regular (not low sodium) chicken broth, reduce the added salt by half.
Store cooled leftovers in airtight containers in the refrigerator for up to 4 days.