Ingredients
Main 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
- ½ small lime, juiced
- 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 shredded chicken (rotisserie or leftover chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté aromatics: Heat olive oil in a large 5-6 quart pot over medium-high heat. Add chopped onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add liquids and spices: Pour in low-sodium chicken broth and add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste.
- Prepare beans: Drain and rinse the great northern beans in a strainer to remove excess sodium and liquid.
- Puree a portion of beans: Take a large ladleful of the drained beans and place into a food processor with a splash of chicken broth. Puree until smooth. This step is optional but important for achieving a creamy and thick texture in the chili.
- Combine all ingredients: Add the pureed beans, whole beans, and corn to the soup pot. Stir to combine well.
- Simmer: Bring the mixture to a gentle simmer and cook uncovered for 15 to 30 minutes to develop flavors and thicken the chili.
- Finish and serve: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until fully incorporated and warmed through. Serve the chili garnished with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and optional green onions as desired.
Notes
- Using pureed beans helps thicken the chili without needing heavy cream or flour.
- You can substitute sour cream with plain Greek yogurt for a lighter option.
- Rotisserie chicken works well to save time but leftover cooked chicken is equally good.
- Adjust cayenne pepper amount to your preferred spice level.
- Serve with tortilla chips or crusty bread for added texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American