Chicken recipes

White Chicken Chili

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.

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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