White Chicken Chili
White chicken chili is an easy, hearty and creamy twist on the classic, perfect for serving for game day or the easiest weeknight dinner.
Ingredients
- 1 tbsp.neutral oil
- 1 mediumyellow onion, chopped
- 1jalapeño, seeded, finely chopped
- 2 clovesgarlic, finely chopped
- 1 tsp.dried oregano
- 1 tsp.ground cumin
- 3boneless, skinless chicken breasts, cut into thirds
- 5 c.low-sodium chicken broth
- 2cans green chiles
- kosher salt
- freshly ground black pepper
- 2cans white beans, drained, rinsed
- 1 ½ c.frozen corn
- ½ c.sour cream
- 1avocado, thinly sliced, for serving
- ¼ c.chopped fresh cilantro, for serving
- ¼ c.crushed tortilla chips, for serving
- ¼ c.shredded monterey jack, for serving
Directions
- 1
In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
- 2
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. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
- 3
Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.