Chicken recipes

ETHAN CALABRESE White Chicken Chili

When we’re yearning something hearty and healthful, this chicken chili immediately jumps to mind. The white beans make it SO lots more gratifying than chicken noodle soup, the inexperienced chilis and jalapeño added simply the proper quantity of spice, and the sour cream adds a tangy creaminess that half-and-half may want to by no means convey. And considering the whole thing comes together in less than an hour, it is a complete weeknight dinner winner

ETHAN CALABRESE White Chicken Chili

White Chicken Chili


1 tbsp. extra-virgin olive oil
small yellow onion, diced
jalapeño, seeded and minced
cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin
(4.5 oz.) cans green chilies
boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

(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


  1. 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, covered, 10 to 12 minutes, until chicken is tender and cooked through.
  2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
  3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

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