Description
This Easy White Chicken Chili is a comforting and hearty dish featuring tender shredded chicken simmered with white beans, green chiles, and corn in a flavorful broth, finished with a creamy touch of sour cream. Perfect for a cozy weeknight dinner or game day gathering, it’s packed with protein and fresh toppings for a deliciously satisfying meal.
Ingredients
Scale
Chili Base
- 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
Beans and Corn
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
Finishing and Toppings
- 1/2 cup sour cream
- 1 avocado, thinly sliced, for serving
- 1/4 cup chopped fresh cilantro, for serving
- 1/4 cup crushed tortilla chips, for serving
- 1/4 cup shredded Monterey Jack cheese, for serving
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the neutral oil. Add the chopped yellow onion and seeded, finely chopped jalapeño. Cook while stirring occasionally until softened, about 8 minutes.
- Add Spices and Garlic: Stir in the finely chopped garlic, dried oregano, and ground cumin. Cook for about 1 minute, stirring constantly until fragrant.
- Cook Chicken: Add the chicken breasts cut into thirds, low-sodium chicken broth, and canned green chiles to the pot. Season generously with kosher salt and freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered until chicken is fully cooked, about 10 to 12 minutes.
- Shred Chicken: Remove the cooked chicken from the pot and transfer to a plate. Use two forks to shred the chicken finely.
- Simmer Beans: Add the drained and rinsed white beans to the pot. Bring the mixture to a simmer and cook, smashing about one-quarter of the beans with a wooden spoon to thicken the chili slightly. Continue cooking for about 10 minutes.
- Add Corn and Chicken: Stir in the frozen corn and shredded chicken. Cook for another minute or so until everything is heated through.
- Finish with Sour Cream: Remove the pot from heat and stir in the sour cream until fully incorporated, giving the chili a creamy texture.
- Serve and Garnish: Ladle the chili into bowls. Top each serving with thin avocado slices, chopped fresh cilantro, crushed tortilla chips, and shredded Monterey Jack cheese for added flavor and texture.
Notes
- White chicken chili offers a creamy, flavorful twist on classic chili that’s easy to prepare and hearty enough for any occasion.
- This recipe is perfect for game day, weeknight dinners, or any time you want a comforting meal that’s satisfying and full of protein.
- Adjust the jalapeño amount to make the chili milder or spicier according to your preference.
- For a dairy-free version, omit the sour cream and cheese or substitute with dairy-free alternatives.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 554
- Sugar: 3 g
- Sodium: 1491 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 12 g
- Protein: 49 g
- Cholesterol: 115 mg
