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White chicken chili with shredded chicken, white beans, corn, and green chiles, topped with sliced avocado.

White Chicken Chili with Beans and Corn

Creamy white chicken chili with tender shredded chicken, great northern beans, and corn, ready in 36 minutes and serving 4 at 430 calories per serving.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 430
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 white or yellow onion chopped into fine dice
  • 1 tbsp finely minced garlic
  • 8 oz canned diced green chiles
  • 1 1/2 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 to 2 1/2 cups low-sodium chicken broth
  • 2 cans great northern beans 15 oz, rinsed and drained
  • 1 cup corn kernels
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 1/2 cups rotisserie chicken shredded
  • 1 tbsp lime juice
  • Cilantro, avocado, and tortilla chips for garnish

Method
 

  1. Warm the olive oil in a large pot or Dutch oven set over medium heat.
  2. Stir in the diced onion and cook for about 7–8 minutes, stirring from time to time.
  3. Add the garlic and green chiles, then cook for 2–3 more minutes.
  4. Stir in the cumin, oregano, paprika, salt, and pepper.
  5. Add every remaining ingredient except the chicken. Begin with 2 cups of broth and add more if you want a thinner consistency.
  6. Simmer for a few minutes so the flavors can meld, then remove 1 to 1 1/2 cups and blend until smooth.
  7. Return the blended portion to the pot and stir in the chicken.
  8. Simmer over low heat for 10–15 minutes. For a thinner consistency, stir in an additional 1/2 cup of broth.
  9. Stir in the lime juice. Serve topped with fresh cilantro and tortilla chips, and enjoy!