Description
This one-pot white chicken chili is a hearty and creamy twist on the classic chili, combining tender shredded chicken, white beans, and green chiles in a flavorful broth. Perfect for game day or a simple weeknight dinner, it’s loaded with spices, corn, and topped with fresh avocado, cilantro, crunchy tortilla chips, and melted Monterey Jack cheese.
Ingredients
Scale
Main 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 cups low-sodium chicken broth
- 2 (4.5-oz.) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
For Serving
- 1/2 cup sour cream
- 1 avocado, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crushed tortilla chips
- 1/4 cup shredded Monterey Jack cheese
Instructions
- Sauté aromatics: In a large pot over medium heat, heat the oil. Add the chopped onion and jalapeño, cooking and stirring until softened, about 8 minutes.
- Add spices and garlic: Stir in the garlic, dried oregano, and ground cumin. Cook, stirring, until fragrant, about 1 minute.
- Cook chicken and simmer: Add the cut chicken breasts, chicken broth, and green chiles to the pot. Season with kosher salt and freshly ground black pepper. Bring to a boil, then reduce heat and simmer uncovered until the chicken is cooked through, about 10 to 12 minutes. Remove chicken and shred it with two forks.
- Thicken chili with beans: Add the white beans to the pot and bring to a simmer. Cook for about 10 minutes, smashing about one-quarter of the beans with a wooden spoon to slightly thicken the chili.
- Add corn and chicken: Stir in the frozen corn and shredded chicken, cooking just until heated through, about 1 minute more.
- Finish and serve: Remove the pot from heat and stir in the sour cream for creaminess. Serve the chili ladled into bowls, topped with avocado slices, chopped cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.
Notes
- This white chicken chili offers a creamy, hearty alternative to traditional chili, perfect for game days or easy weeknight meals.
- Adjust the jalapeño quantity based on your preferred spice level.
- Using low-sodium chicken broth helps control the saltiness and lets you season to taste.
- For a thicker chili, you can mash more beans or simmer a little longer.
- Garnishes can be customized with extra cheese, hot sauce, or lime wedges for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 554
- Sugar: 3 g
- Sodium: 1491 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 12 g
- Protein: 49 g
- Cholesterol: 115 mg
