Creamy White Bean and Chicken Chili
Easy creamy white bean and chicken chili made with tender chicken, great northern beans, fresh veggies and a flavorful broth. Perfect for busy weeknights, this comforting soup is ready in under an hour.
- Total Time1 hour 5 minutes
- Yield6 servings 1x
Ingredients
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded cooked chicken
- 2 (15-ounce) cans white beans (such as Great Northern Beans), drained and rinsed
- 1 (4-ounce) can diced green chilis
- 4-6 cups chicken broth
- 1 1/2 tablespoons cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3/4 cup whole milk
- 1/4 cup cornstarch
- 1 cup frozen sweet corn
- juice of 1 lime
- Additional salt and pepper, to taste
Optional Toppings: shredded cheese, diced avocado, red onion, sour cream, tortilla chips, saltine crackers
Instructions
- Cook the vegetables (8-10 minutes): In a large soup pot, melt 2 tablespoons butter over medium heat. Add 4 minced garlic cloves, 1 diced yellow onion and 1 diced red bell pepper. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onion is translucent and the vegetables are softened.
- Combine the base ingredients (5 minutes): Add 4 cups shredded chicken, 2 (15-ounce) cans white beans, 1 (4-ounce) can diced green chilis, 4 cups chicken broth (add more if needed), 1 1/2 tablespoons cumin, 3/4 teaspoon paprika, and 1/2 teaspoon cayenne pepper to the pot. Stir to combine.
- Simmer the chili (20 minutes): Bring the mixture to a gentle simmer over medium heat. Let it cook, stirring occasionally, for about 20 minutes to allow the flavors to meld. If the chili seems too thick, add more chicken broth (up to 2 additional cups).
- Prepare and add the thickener (2-3 minutes): In a small bowl, whisk together 3/4 cup whole milk and 1/4 cup cornstarch until smooth. Pour the mixture immediately into the chili, stirring well.
- Finish the chili (10 minutes): Add 1 cup frozen sweet corn and the juice of 1 lime. Continue cooking for 10 minutes, stirring occasionally, until the chili thickens. Adjust seasoning with additional salt and pepper, to taste.
- Serve: Ladle the chili into bowls and enjoy with toppings like shredded cheese, diced avocado, sour cream, and tortilla chips.
Notes
Instant Pot: To make this recipe in an Instant Pot, start by setting it to Sauté mode. Melt the butter, then cook the onion, garlic, and bell pepper, seasoning with salt and pepper until softened. Turn off Sauté mode and add the chicken, white beans, green chilis, broth, and spices. Stir to combine, then secure the lid and set to Manual (High Pressure) for 10 minutes. Let the pressure naturally release for 5-10 minutes, then do a quick release. Switch back to Sauté mode, whisk the milk and cornstarch, and stir into the chili along with the corn and lime juice. Cook until thickened, then adjust seasoning and serve with your favorite toppings. If starting with raw chicken, add it before pressure cooking and shred after.
Slow Cooker: Add all the ingredients except the thickener and toppings, cook on low for 6-8 hours (or high for 3-4 hours), and then add the thickener during the last 30 minutes.
Nutrition information is approximate and may vary based on the amount of broth used and the specific quantities of ingredients in each serving.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings (~2 cups)
- Calories: 421
- Sugar: 5.2 g
- Sodium: 930.8 mg
- Fat: 10.4 g
- Carbohydrates: 22.4 g
- Protein: 57.3 g
- Cholesterol: 176.7 mg
Find it online: https://www.simplysissom.com/whitebeanturkeychili/