Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about ½ cup)
- 2 garlic cloves, finely minced (or 1½ teaspoons garlic powder)
- 2½ cups low-sodium chicken broth
- 2 4 oz cans diced green chilies
- 1½ teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ small lime, juice from
- 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 (rotisserie or leftover chicken)
Garnishes
- Fresh cilantro
- Shredded cheese
- Tortilla chips
- Green onions
- Avocado slices
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large 5-6 quart 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.
- Add Broth and Spices: Pour in the 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. Stir well to combine all ingredients.
- Prepare Beans: Drain and rinse the great northern beans thoroughly in a strainer to remove excess sodium and liquid.
- Puree Some Beans: Take a large ladleful of the rinsed beans along with a splash of the soup broth and blend in a food processor until smooth. This step is optional but recommended to achieve a creamy and thick chili texture.
- Combine and Simmer: Add the pureed beans, the remaining whole beans, and corn to the soup pot. Stir well and bring the mixture to a simmer. Let it cook uncovered for 15 to 30 minutes, allowing flavors to meld and soup to thicken.
- Finish with Chicken and Sour Cream: Remove the pot from heat and stir in the sour cream and shredded cooked chicken until well incorporated and warm throughout.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired for added flavor and texture.
Notes
- If you prefer a vegan version, substitute chicken with plant-based alternatives and use vegan sour cream.
- Adjust cayenne pepper to control the chili’s spiciness according to your preference.
- Using leftover rotisserie chicken saves time and adds great flavor.
- Pureeing the beans adds creaminess but can be skipped if you prefer a chunkier texture.
- Leftover chili keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
