Ingredients
Chili Base
- 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, juice from
- Salt and freshly ground black pepper, to taste
Beans and Vegetables
- 2 (15 oz) cans great northern beans
- 1 cup corn (frozen or fresh)
Protein and Toppings
- 2 heaping cups cooked chicken, shredded (rotisserie or leftover chicken)
- 1 cup sour cream (or plain Greek yogurt)
- Fresh cilantro, for garnish
- Shredded cheese, for garnish
- Tortilla chips, for garnish
- Green onions, for garnish
- Avocado slices, for garnish
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 an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in chicken broth and add diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, lime juice, and season with salt and freshly ground black pepper to taste. Stir to combine all ingredients.
- Prepare Beans: Drain and rinse great northern beans using a strainer to remove excess sodium and canning liquid.
- Puree Beans: Take a large ladleful of the rinsed beans and place them in a food processor with a splash of the soup broth. Blend until smooth; this step is optional but gives the chili a creamy, thick texture.
- Combine and Simmer: Add the pureed beans, whole beans, and corn to the soup pot. Bring the mixture to a gentle simmer and cook uncovered for 15 to 30 minutes, allowing the flavors to meld.
- Finish Chili: Remove the pot from heat and stir in sour cream and shredded cooked chicken until well combined and heated through.
- Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, green onions, and tortilla chips as desired for added texture and flavor.
Notes
- You can substitute plain Greek yogurt for sour cream to reduce fat content.
- Rotisserie chicken works wonderfully for quick prep, but leftover cooked chicken is perfect too.
- Adjust cayenne pepper to control the spice level according to your taste preference.
- Pureeing some beans is optional but recommended for a creamier texture.
- For extra zest, add a squeeze of fresh lime over the served chili.
- This chili pairs well with cornbread or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
