White Chicken Chili Recipe
This White Chicken Chili is a comforting and flavorful twist on traditional chili. Made with tender shredded chicken, white beans, corn, and a blend of aromatic spices, it offers a creamy texture balanced with a mild kick from jalapeños and green chiles. Topped with avocado, fresh cilantro, crunchy tortilla chips, and melted Monterey Jack cheese, this hearty chili is perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
Toppings
- 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 vegetables: In a large pot over medium heat, heat the neutral oil. Add the chopped onion and finely chopped jalapeño, cooking while stirring until softened, about 8 minutes. Then add the garlic, dried oregano, and ground cumin, cooking for another minute until fragrant.
- Cook the chicken and simmer: Add the cut chicken breasts, low-sodium chicken broth, and green chiles to the pot. Season with kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered until the chicken is cooked through, approximately 10 to 12 minutes. Once cooked, transfer the chicken to a plate and shred it with two forks.
- Add beans and thicken: Stir the drained and rinsed white beans into the pot and bring to a simmer again. Using a wooden spoon, smash roughly one-quarter of the beans to release their starch and slightly thicken the chili. Let it cook for about 10 minutes, stirring occasionally.
- Combine corn and chicken, finish chili: Add the frozen corn and the shredded chicken back into the pot. Stir well and cook until heated through, about 1 minute more. Remove the chili from heat and stir in the sour cream to add creaminess.
- Serve and garnish: Ladle the chili into bowls and top each serving with thinly sliced avocado, chopped fresh cilantro, crushed tortilla chips, and shredded Monterey Jack cheese for added texture and flavor.
Notes
- For a spicier chili, leave the jalapeño seeds in or add extra jalapeños.
- You can use rotisserie chicken to save time if desired.
- To make it dairy-free, substitute sour cream with a plant-based alternative and omit cheese.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
- This chili freezes well; freeze in portions and thaw overnight in the fridge before reheating.
Keywords: white chicken chili, easy chicken chili, white bean chili, comforting chili recipe, stovetop chili, healthy chicken chili
Find it online: https://flavorsbymaya.com/white-chicken-chili-recipe/
