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, 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 shredded chicken (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 to release the aroma.
- Add liquids and spices: Pour in chicken broth, diced green chilies, ground cumin, cayenne pepper, paprika, dried oregano, and lime juice. Season with salt and freshly ground black pepper to taste. Stir to combine all ingredients.
- Prepare beans: Drain and rinse the great northern beans well in a strainer to remove excess sodium and liquid.
- Puree some beans: Scoop a large ladleful of the beans and add them to a food processor or blender along with a splash of the soup broth. Puree until smooth; this step is optional but helps achieve a creamy, thick chili texture.
- Combine and simmer: Add the pureed beans, the remaining whole beans, and corn to the pot. Bring the mixture to a simmer over medium heat. Cook uncovered for 15 to 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Finish the chili: Remove the pot from heat and stir in sour cream (or Greek yogurt) and the cooked shredded chicken. Mix until everything is well incorporated and heated through.
- Serve: Dish out the chili into bowls and garnish with fresh cilantro, shredded cheese, avocado slices, tortilla chips, and green onions as desired for added texture and flavor.
Notes
- Using rotisserie or leftover cooked chicken expedites preparation time without sacrificing flavor.
- The bean pureeing step is optional but highly recommended for a creamier consistency.
- You can substitute plain Greek yogurt for sour cream to reduce fat and add protein.
- Adjust cayenne pepper amount to control spiciness according to personal preference.
- Fresh lime juice adds brightness; avoid bottled lime juice for the best taste.
- Garnishes are customizable—feel free to add jalapeños or a squeeze of hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
