White Bean Chicken Chili

Cook time: 30 minutes (10 minutes prep time, 20 minutes cook time) 
Servings: 4

Ingredients

• 2 Tbsp. olive oil
• 1 white or yellow onion, finely diced
• 1 Tbsp. minced garlic
• 8 oz. canned diced green chiles, undrained
• 1½ tsp. ground cumin
• ¾ tsp. dried oregano
• ½ tsp. paprika
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 2–2½ cups chicken broth
• 2 (15-oz.) cans great northern beans, drained and rinsed
• 1 cup corn, fresh or frozen
• ¼ cup plain Greek yogurt or sour cream
• 2½ cups shredded cooked chicken or rotisserie chicken
• 1 Tbsp. fresh lime juice

For serving (optional)

Chopped cilantro, avocado, shredded cheese, crushed tortilla chips, lime wedges

Preparation

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 7–8 minutes.
2. Add the garlic and green chiles and cook for another 2–3 minutes until fragrant. Stir in the cumin, oregano, paprika, salt, and black pepper.
3. Add the chicken broth, white beans, corn, and Greek yogurt, starting with 2 cups of broth. Bring to a gentle simmer and let cook for a few minutes so the flavors begin to blend.
4. Carefully scoop out about 1 to 1½ cups of the chili and blend until smooth. Return the blended mixture to the pot and stir well to create a thicker, creamier texture.
5. Add the shredded chicken and simmer gently for 10–15 minutes, stirring occasionally. Add additional broth if a thinner consistency is desired.
6. Stir in the fresh lime juice just before serving. Ladle into bowls and finish with your favorite toppings.

Serving Suggestion

Serve warm with tortilla chips, rustic bread, or cornbread for dipping. Garnish with fresh cilantro and avocado for brightness and contrast.