When we are craving something hearty and healthful, this chicken chili at once jumps to mind. The white beans make it SO a lot greater gratifying than hen noodle soup, the green chilis and jalapeño add simply the right amount of spice, and the bitter cream adds a tangy creaminess that 1/2-and-half ought to in no way convey. And thinking about everything comes together in less than an hour, it is a total weeknight dinner winner.
Freshly ground black pepper
Freshly chopped cilantro, for garnish
- 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.
- 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.
- Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.