I love White Chicken Chili in the fall. So when my brother was coming over for dinner and a movie, I made this chili which was really delicious. We watched “Dave” which I highly recommend!

The recipe is from Lauren Allen, on Tastes Better From Scratch – and has a gazillion 5 star reviews, which it richly deserves. She uses 2 cups of cooked chicken, but I just used boneless skinless chicken thighs and that worked well, too. She buzzes some of the beans to thicken the soup, but I didn’t and it was still really good and super easy.

INGREDIENTS

1 Tbsp olive oil
1 small yellow onion, chopped (about ½ cup)
1 ½ tsp garlic powder)
2 ½ cups water (or chicken stock)
2 4-oz cans diced green chilies
1½ tsp ground cumin
1/4 tsp cayenne pepper
½ tsp dried oregano
½ tsp paprika
½ small lime, juiced plus more to serve
1 tsp kosher salt
1/4 tsp freshly ground black pepper to taste
2 15-oz cans great northern beans, drained and rinsed (Other beans fine, too)
1 cup sour cream, or plain Greek yogurt
1 cup corn, (frozen or fresh)
5 boneless, skinless chicken thighs, cut into 1″ cubes

Topping Suggestions:

Fresh cilantro
shredded cheese
tortilla chips
green onions
avocado chunks
fresh line quarters

Heat olive oil in a large pot, add onion and sauté on medium heat 3-5 minutes. Add everything else except the sour cream. Bring to a simmer, reduce heat to low, cover and cook for 30 minutes, stirring occasionally, until chicken is cooked and tender.

Remove from heat and stir in sour cream.

Serve garnished with cilantro, shredded cheese, avocado chunks and tortilla chips.