Description
This White Chicken Chili recipe is a flavorful, hearty dish perfect for any occasion. Made with tender shredded chicken, white beans, green chiles, and a touch of jalapeño for mild heat, this chili is creamy and comforting, garnished with fresh avocado, cilantro, tortilla chips, and Monterey Jack cheese for extra texture and taste.
Ingredients
Main Ingredients
- 1 tbsp. neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/2 cup sour cream
For Serving
- 1 avocado, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crushed tortilla chips
- 1/4 cup shredded Monterey Jack cheese
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the neutral oil. Add the chopped onion and seeded jalapeño and cook while stirring until they soften, about 8 minutes. Then add the finely chopped garlic, dried oregano, and ground cumin. Stir and cook until fragrant, about 1 minute.
- Cook Chicken: Add the chicken breasts, low-sodium chicken broth, and canned green chiles to the pot. Season with kosher salt and freshly ground black pepper to taste. Bring the liquid to a boil, then reduce the heat to a simmer. Cook uncovered until the chicken is cooked through, about 10 to 12 minutes. Once done, transfer the chicken to a plate and shred it using two forks.
- Simmer Beans: Add the drained and rinsed white beans to the pot and bring to a simmer. Use a wooden spoon to mash about one-quarter of the beans to help thicken the chili. Continue cooking until the chili slightly thickens, about 10 minutes.
- Add Corn and Chicken: Stir in the frozen corn and shredded chicken. Cook, stirring occasionally, just until everything is heated through, about 1 minute more. Remove the pot from heat and stir in the sour cream until well combined.
- Serve: Ladle the white chicken chili into bowls. Top each serving with thinly sliced avocado, chopped fresh cilantro, crushed tortilla chips, and shredded Monterey Jack cheese for a delicious finish.
Notes
- For extra heat, include the seeds of the jalapeño or add a pinch of cayenne pepper.
- You can substitute the chicken breasts with thighs for a juicier texture.
- Use homemade chicken broth for richer flavor if available.
- For a dairy-free version, omit the sour cream or substitute with a plant-based alternative.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
