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White Chicken Chili Recipe

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4.3 from 12 reviews

This hearty White Chicken Chili recipe combines tender shredded chicken, white beans, corn, and green chiles in a flavorful broth spiced with cumin and oregano. Served with creamy avocado, fresh cilantro, crunchy tortilla chips, and melted Monterey Jack cheese, it’s the perfect comforting dish for any occasion.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

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 c. 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 c. frozen corn

Toppings

  • 1/2 c. sour cream
  • 1 avocado, thinly sliced
  • 1/4 c. chopped fresh cilantro
  • 1/4 c. crushed tortilla chips
  • 1/4 c. shredded Monterey Jack cheese

Instructions

  1. Heat the aromatics: In a large pot over medium heat, heat the neutral oil. Add the chopped onion and seeded jalapeño and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add spices and chicken: Stir in the finely chopped garlic, dried oregano, and ground cumin, cooking for about 1 minute until fragrant. Add the chicken pieces, low-sodium chicken broth, and green chiles. Season with kosher salt and freshly ground black pepper to taste.
  3. Simmer chicken: Bring the mixture to a boil, then reduce heat and simmer uncovered until the chicken is cooked through, about 10 to 12 minutes. Remove the chicken from the pot and shred it using two forks.
  4. Cook the beans and thicken chili: Add the drained and rinsed white beans to the pot and bring back to a simmer. Using a wooden spoon, smash about one-quarter of the beans to help thicken the chili. Simmer for about 10 minutes.
  5. Add corn and chicken: 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 well combined.
  6. 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 a burst of flavor and texture.

Notes

  • For a milder chili, remove the seeds from the jalapeño before chopping.
  • Use low-sodium chicken broth to better control salt levels in the dish.
  • Shredding the chicken allows it to absorb the chili flavors more thoroughly.
  • Smashing a portion of the beans helps thicken the chili naturally without added thickeners.
  • For a dairy-free option, omit sour cream and cheese or substitute with plant-based alternatives.
  • Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.

Find it online: https://familyhomemeals.com/white-chicken-chili-recipe/