Description
Indulge in a bowl of this creamy and zesty White Chicken Chili, a comforting one-pot meal perfect for any night of the week. Tender shredded chicken, hearty white beans, and a gentle warmth from green chiles meld together in a rich, flavorful broth. This incredibly satisfying chili is easy to make and tastes like it’s been simmering for hours, making it a guaranteed family favorite.
Ingredients
Chili
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 (about 1.5 lbs), 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, rinsed
1 1/2 cups frozen corn
1/2 cup sour cream
For Serving (Optional)
1/4 cup chopped fresh cilantro
1/4 cup crushed tortilla chips
1/4 cup shredded Monterey Jack cheese
Instructions
Sauté the Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and jalapeño, and cook until they have softened, about 5-7 minutes. Stir in the finely chopped garlic, dried oregano, and ground cumin. Cook for one more minute until the spices are fragrant.
Simmer the Chili Base
Add the chicken pieces, chicken broth, and canned green chiles to the pot. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
Shred the Chicken and Finish
Carefully remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot. Stir in the drained white beans and frozen corn, and let the chili simmer for another 10 minutes to allow the flavors to meld together.
Make It Creamy and Serve
Remove the pot from the heat. Stir in the sour cream until it is completely smooth and incorporated into the chili. Ladle the hot chili into bowls and garnish with your favorite toppings like sliced avocado, fresh cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.
Notes
Thickening Tip: For an extra creamy and thick chili without adding more dairy, take about 1/2 cup of the white beans and mash them into a paste with a fork before adding them in Step 3.
Spice Level: This chili has a mild heat. To increase the spice, leave some or all of the seeds in the jalapeño, or add a pinch of cayenne pepper with the other spices.
Slow Cooker Method: You can easily adapt this for a slow cooker. Add all ingredients except the beans, corn, and sour cream to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, then stir it back in along with the beans and corn for the last 30 minutes of cooking. Stir in the sour cream just before serving.
Meal Prep: This chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 5
- Sodium: 650
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Carbohydrates: 34
- Fiber: 8
- Protein: 35
- Cholesterol: 95
Keywords: white chicken chili, creamy chicken chili, white bean chili, easy chili recipe, one pot meal, comfort food, green chile chicken chili, chicken and bean chili