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Creamy Chicken and Bean Chili

This creamy and flavorful chicken and bean chili is the perfect comfort food for chilly evenings, blending tender chicken, creamy textures, and zesty flavors into a delightful dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

Aromatics and Seasonings
  • 1 tablespoon olive oil Extra virgin for the best flavor
  • 1/2 medium onion, diced White or yellow for sweetness
  • 3 cloves garlic, minced Fresh is best to enhance the flavor
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt Adjust according to your taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper Add more for spice!
  • 1/2 teaspoon paprika Smoked for a deeper taste
Main Ingredients
  • 2 cans (4-ounce) diced green chiles Mild or hot, your choice
  • 2.5 cups chicken broth Homemade or low-sodium works perfectly
  • 2 cans (15-ounce) Great Northern Beans White beans add a creamy texture
  • 1 cup corn Fresh, frozen, or canned will do
  • 2.5 cups cooked, shredded chicken Leftovers work great, but rotisserie chicken is a lifesaver
  • 1 cup sour cream Or Greek yogurt for a lighter option
  • 1/4 cup heavy cream Optional for extra creaminess
  • 1/2 lime Juice of half a lime Fresh for the best zing!
  • Fresh cilantro, diced avocado, and tortilla strips for serving Don't skimp on the toppings!

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil over medium-high heat in a Dutch oven.
  2. Add 1/2 diced medium onion and sauté for 4-5 minutes, or until softened and translucent.
  3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  4. Add 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of paprika. Stir for about 30 seconds to toast the spices slightly.
  5. Pour in 2 cans of diced green chiles and 2.5 cups of chicken broth. Allow to simmer for 5 minutes, stirring occasionally.
  6. While simmering, drain and rinse 2 cans of Great Northern Beans. In a food processor or blender, add 1 cup of the beans and 1 cup of broth from the Dutch oven. Blend until smooth.
  7. Add the remaining whole beans, processed beans, 1 cup of corn, and 2.5 cups of shredded chicken into the pot. Let simmer for 10 more minutes, allowing the flavors to meld together.
  8. Reduce the heat to low and stir in 1 cup of sour cream, 1/4 cup of heavy cream, and lime juice. Cook on low for an additional 3-5 minutes, until heated through.
  9. Check for seasoning—add more salt and pepper if needed.
  10. Ladle the chili into bowls and garnish with cilantro, diced avocado, and crispy tortilla strips. Ready for a cozy meal!

Notes

Make sure not to let the sour cream boil; it should only be gently heated. For an extra kick, toss in some chopped jalapeños when you sauté the onions. Serve with warmed tortillas or over rice for a heartier meal.