White Chicken Chili

Indulge in the ultimate comfort food with our White Chicken Chili recipe – a perfect weeknight dinner or a delightful addition to your game day spread. This variation on the classic chili is a beloved favorite, combining heartiness with a touch of spice and creaminess. The inclusion of white beans, green chiles, jalapeño, and sour cream elevates this dish, creating a cozy and flavorful experience that comes together effortlessly in under an hour.

Here are some expert tips to ensure your White Chicken Chili is a hit:

1. For extra creaminess, increase the amount of sour cream or fold in an additional 1/2 cup of Monterey Jack directly into the chili before serving.
2. Thicken your chili by mashing around a quarter of the beans towards the end of cooking, and if needed, continue mashing for a thicker, more substantial texture.
3. Opt for a vegetarian version by swapping chicken broth for vegetable broth, omitting chicken, and adding an extra can of beans like pinto or chickpeas.
4. Utilize rotisserie chicken or leftover cooked chicken by adding it along with beans and corn when the chili is done cooking.
5. Add an extra kick by incorporating gochujang or more green chiles for a spicier twist, inspired by our creamy gochujang white chicken chili.

Wondering about slow cooker preparation? Absolutely! Explore our Crockpot White Chicken Chili recipe for a more hands-free cooking experience.

Pair your White Chicken Chili with toppings like chopped cilantro, crushed tortilla chips, and extra cheese. Customize further with additions like sour cream, sliced avocado, lime wedges, or jalapeño slices for varied textures and flavors.

Storage is a breeze – seal leftovers in an airtight container, and they’ll keep in the fridge for 4 to 5 days or in the freezer for up to 3 months.

Experience the joy of creating this delightful dish with our easy-to-follow recipe. Share your cooking adventure in the comments below!

YIELDS: 6 – 8 servings
PREP TIME: 15 mins
TOTAL TIME: 50 mins
CAL/SERV: 554

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
• Freshly ground black pepper
• 2 (15-oz.) cans white beans, drained, rinsed
• 1 1/2 c. frozen corn
• 1/2 c. sour cream
• 1 avocado, thinly sliced, for serving
• 1/4 c. chopped fresh cilantro, for serving
• 1/4 c. crushed tortilla chips, for serving
• 1/4 c. shredded Monterey Jack, for serving

Directions:

1. In a large pot over medium heat, heat oil. Add onion and jalapeño; cook until softened, about 8 minutes. Add garlic, oregano, and cumin; cook until fragrant, about 1 minute.
2. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then simmer until chicken is tender, 10 to 12 minutes. Shred chicken with forks.
3. Add beans and simmer. Cook, smashing a quarter of beans, until slightly thickened, about 10 minutes. Add corn and shredded chicken; cook until heated through.
4. Remove from heat, stir in sour cream. Ladle chili into bowls; top with avocado, cilantro, chips, and cheese. Enjoy!