Craving a warm and satisfying dinner? Look no further than this creamy white chicken chili. Packed with flavor and healthy ingredients, this recipe is sure to become a family favorite. The creamy texture and hearty chicken make it the perfect comfort food for any night of the week.
Yield: 6 - 8 servings
Easy White Chicken Chili Recipe
Craving a warm and satisfying dinner? Look no further than this creamy white chicken chili. Packed with flavor and healthy ingredients, this recipe is sure to become a family favorite. The creamy texture and hearty chicken make it the perfect comfort food for any night of the week.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 small yellow onion, diced
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. ground cumin
- 2 (4.5 oz.) cans green chilies
- 3 boneless skinless chicken breasts, cut into thirds
- 5 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 2 (15 oz.) cans white beans, drained and rinsed
- 1 1/2 c. frozen corn
- 1/2 c. sour cream
- Freshly chopped cilantro, for garnish
- 1/4 c. shredded Monterey Jack
- 1/4 c. crushed tortilla chips
Instructions
- In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth, and season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, 10 to 12 minutes, until chicken is tender and cooked through. Transfer chicken to a plate and shred with two forks. Set aside.
- Add beans to pot and bring to a simmer. Cook for 10 minutes, using a wooden spoon to mash about ¼ of the beans. Add corn and shredded chicken into the pot and cook until heated through, 1 minute more. Remove from heat and stir in sour cream.
- Ladle chili into bowls and top with cilantro, cheese, and chips.
