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

Freshly ground black pepper

2 (15-oz.) cans white beans, drained, rinsed

1 1/2 cups frozen corn

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, for serving

Instructions

Step 1: In a large pot over medium heat, heat the oil. Add the chopped onion and jalapeño and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, oregano, and cumin and cook until fragrant, about 1 minute. Add the chicken pieces, chicken broth, and green chiles. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered until the chicken is cooked through, about 10 to 12 minutes. Transfer the chicken to a plate and shred it with two forks.

Step 2: Add the white beans to the pot and bring back to a simmer. Use a wooden spoon to mash about one-quarter of the beans, which will help thicken the chili. Cook for about 10 minutes until slightly thickened. Stir in the frozen corn and shredded chicken, cooking just until heated through, about 1 minute more. Remove the pot from heat and stir in the sour cream until combined.

Step 3: Ladle the chili into bowls and top each serving with sliced avocado, chopped cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.

Tips & Variations

For a spicier chili, leave some seeds in the jalapeño or add a pinch of cayenne pepper.

Use rotisserie chicken for a quicker preparation.

For a dairy-free option, substitute sour cream with plain coconut yogurt or omit altogether.

Add a squeeze of fresh lime juice before serving to brighten the flavors.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and add extra moisture and flavor. Just adjust the cooking time if needed until the meat is fully cooked and tender.

Is it possible to make this chili vegetarian?

Absolutely. Skip the chicken and increase the amount of beans and corn. You can also add chopped bell peppers or zucchini for more texture and flavor.