Description
A delightful twist on traditional chili featuring tender chicken, creamy textures, and a blend of spices.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1 ½ teaspoons garlic powder)
- 2 ½ cups low-sodium chicken broth
- 2 (4 oz) cans diced green chilies
- 1 ½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Juice from ½ small lime
- 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
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for serving
- Green onions, for garnish
- Avocado, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sauté until softened, about 3-5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth, add the diced green chilies, cumin, cayenne pepper, paprika, oregano, and lime juice. Season with salt and pepper to taste.
- Drain and rinse the great northern beans in a strainer.
- Measure out a big ladleful of the beans and blend with a splash of broth in a food processor until smooth. This step is optional but helps achieve a creamy texture.
- Incorporate both the pureed beans and the whole beans along with the corn into the soup pot. Bring the mixture to a simmer and cook uncovered for 15-30 minutes, allowing the flavors to meld.
- Remove from heat and gently stir in the sour cream and shredded chicken to combine.
- Serve hot, garnished with fresh cilantro, shredded cheese, avocado slices, and tortilla chips if desired.
Notes
Leftovers taste even better the next day. Can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican