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–+ servings
White Chicken Chili

Lighter White Chicken Chili That Everyone Will Love

A comforting, gluten-free White Chicken Chili that's quick to prepare and bursting with flavor, perfect for any busy weeknight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 large Onion Diced, can substitute with shallots for a milder flavor.
  • 2 cloves Garlic Minced.
  • 4 cups Chicken Broth Use low-sodium or vegetable broth as a substitute.
For the Main Ingredients
  • 2 cans Great Northern Beans Drained, can substitute with white navy or cannellini beans.
  • 1 can Mild Green Chilis Can use hotter chilis for more spice.
  • 2 cups Diced Cooked Chicken Rotisserie chicken is a great time-saving substitute.
  • 1 cup Corn Kernels Frozen corn works perfectly as a substitute.
For the Spice Mix
  • 2 teaspoons Chili Powder Can substitute with taco seasoning.
  • 1 teaspoon Ground Cumin Coriander can be used as a substitute.
  • 1 teaspoon Dried Oregano Fresh oregano can be used by tripling the amount.
  • Salt and Black Pepper To taste.
For Creaminess
  • 1 cup Sour Cream Greek yogurt can be used, tempered with broth.
For Thickening (Optional)
  • 1/4 cup Cornmeal Adjust quantity based on desired consistency.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes.
  2. Add 1 diced large onion and sauté for 4 minutes until translucent. Stir in 2 minced garlic cloves and cook for 30 seconds.
  3. Pour in 4 cups of chicken broth, add 2 cans of drained Great Northern beans, 1 can of mild green chilis, 2 cups of diced cooked chicken, and 1 cup of corn kernels. Stir and bring to a gentle boil for 3-5 minutes.
  4. Sprinkle in 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and salt and black pepper to taste. Reduce heat to low, cover, and simmer for 10 minutes.
  5. In a bowl, temper 1 cup of sour cream by mixing in ½ cup of hot broth. Stir the tempered sour cream back into the chili until fully incorporated.
  6. For a creamier consistency, add up to ¼ cup of cornmeal, stir well, and cook for an additional 2 minutes.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Tempering sour cream is key to prevent curdling. Adjust thickness by gradually incorporating cornmeal to achieve desired consistency.

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