White Chicken Chili

https://tastesbetterfromscratch.com/creamy-white-chicken-chili

Tags: Hot

Ingredients

• Olive oil, 1 tablespoon
• Small yellow onion, 1, Chopped (about ½ cup)
• Garlic cloves, 2, Finely minced
• Low-sodium chicken broth, 2.5 cups
• Diced green chilies, 2 4oz cans
• Ground cumin, 1.5 teaspoons
• Cayenne pepper, 0.25 teaspoon
• Dried oregano, 0.5 teaspoon
• Paprika, 0.5 teaspoon
• Small lime, Half of, Juiced
• Salt and freshly ground black pepper, to taste
• Great northern beans, 2 15 oz cans, drained and rinsed
• Sour cream or plain Greek yogurt, 1 cup
• Corn, 1 cup
• Cooked chicken, 2 heaping cups, Shredded
• Fresh cilantro For topping
• Shredded cheese For topping
• Tortilla chips For topping
• Green onions For topping
• Avocado For topping

Kitchen Tools

• Dutch oven or 5-6qt pot

Cooking Directions

1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
3. Drain and rinse beans in a strainer.
4. Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!).
5. Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
6. Remove from heat and stir in sour cream and cooked chicken.
7. Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.

Notes

1. Spice level: I use mild green chiles, but if you're worried about the soup being too spicy you can use 1 can of green chiles instead of 2. You could also leave out the cayenne pepper.
2. Green Chilies: You could substitute ½ cup of salsa verde (my favorite brand is Herdez).
3. Chicken – If you want to use raw chicken, instead of cooked rotisserie chicken, add 1.5 lbs in step 2, with the chicken broth. 
4. Beans: Any small white beans will work. I've even used a can of pinto beans when I was in a crunch.
5. Vegetarian: Leave the chicken out and substitute vegetable broth. You could also add additional vegetables to the soup, like bell peppers and zucchini.