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Soups & Stews
White Chicken Chili
A trending comfort food favorite! This creamy, hearty chili uses white beans, green chiles, and chicken in a rich broth. Lighter than traditional chili but just as satisfying, especially on cold evenings.
Prep15 mins
Cook35 mins
Serves4
Ingredients
- 1 tbsp neutral oil
- 1 medium yellow onion, chopped
- 1 jalapeno, seeded and 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 chopped green chiles
- Kosher salt and freshly ground black pepper
- 2 (15-oz) cans white beans (cannellini or great Northern), drained and rinsed
- 1.5 cups frozen corn
- 1/2 cup sour cream
- 1 avocado, 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
- 1. In a large pot over medium heat, heat oil. Add onion and jalapeno and cook, stirring, until softened, about 8 minutes.
- 2. Add garlic, oregano, and cumin. Cook, stirring, until fragrant, about 1 minute.
- 3. Add chicken, broth, and green chiles. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered until chicken is cooked through, 10-12 minutes.
- 4. Transfer chicken to a plate and shred with 2 forks.
- 5. Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes.
- 6. Add corn and shredded chicken. Cook until heated through, about 1 minute.
- 7. Remove from heat and stir in sour cream.
- 8. Ladle into bowls. Top with avocado, cilantro, crushed tortilla chips, and Monterey Jack cheese.
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