Creamy White Chicken Chili Recipe (30 Min Dinner!)
White Chicken Chili
White Chicken Chili
Ingredients
- 1 tablespoon neutral oil
- 1 medium yellow onion, diced
- 1 jalapeño, seeds removed, minced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 boneless, skinless chicken breasts, cut into thirds
- 5 cups low-sodium chicken broth
- 2 (4.5-ounce) cans green chiles
- Kosher salt
- Freshly ground black pepper
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/2 cup sour cream
- 1 avocado, thinly sliced, for serving
- 1/4 cup chopped fresh cilantro, for serving
- 1/4 cup crushed tortilla chips, for serving
- 1/4 cup shredded Monterey Jack, for serving
Instructions
Step 1
Grab a large pot and set it over medium heat, then pour in enough oil to coat the bottom. Toss in your diced onion and minced jalapeño, and let them soften together for about 8 minutes, stirring now and then, until the onion turns translucent and everything smells sweet and spicy. Once that base is ready, stir in the minced garlic, dried oregano, and ground cumin, and cook for just 1 minute until your kitchen fills with that warm, earthy aroma. Now add your chicken breasts, pour in the broth, and toss in the diced green chiles, then season generously with salt and pepper. Bring everything to a boil, then drop the heat to low and let it simmer uncovered for 10 to 12 minutes, until the chicken is cooked through and no longer pink in the center. Scoop the chicken out onto a plate and shred it with two forks while it's still warm.
Step 2
Grab your largest pot — the one with the heavy bottom that you know prevents scorching — and pour in your drained white beans. Turn the heat to medium and let everything come up to a gentle simmer, stirring occasionally so nothing sticks. Once you see small bubbles breaking the surface, grab your wooden spoon and press about one-quarter of the beans against the side of the pot, smashing them into a paste. This is what gives your chili that creamy, velvety body without needing any flour. Keep it at a low simmer for about 10 minutes, stirring now and then, until the liquid has thickened enough to coat the back of your spoon. Now stir in your corn and shredded chicken, and let them warm through together for about a minute — you'll know it's ready when you can smell that cozy, savory aroma filling your kitchen. Pull the pot off the heat and fold in your sour cream until it's fully melted and swirled throughout. The residual heat will keep it silky, and that tangy finish is what makes this chili taste like a hug in a bowl.
Step 3
Ladle the hot chili into room-temperature bowls so they don't cool the soup too quickly. Grab your toppings now — dice a ripe avocado, roughly chop a small handful of cilantro, and crush a few tortilla chips between your palms so they stay chunky. Scatter everything over the chili in small piles, letting each person customize their own bowl, and finish with a generous shower of shredded Monterey Jack or pepper jack so it melts into little creamy pockets. Serve immediately with extra chips on the side for scooping.
Nutrition Information
My Tip
Here's your tip: Don't skip smashing about a quarter of the white beans against the side of the pot with your wooden spoon—this is what gives your chili that creamy, chowder-like body without needing extra cream.
Leftovers
This chili actually tastes even better the next day, so don't hesitate to make a double batch. Store leftovers in a glass container with a tight lid—it keeps the creamy broth from picking up any fridge odors—and it'll stay good for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it's just bubbling around the edges.
Make It Your Own
Want to make this vegetarian? Swap the chicken breasts for two 15-oz cans of drained chickpeas and use vegetable broth instead of chicken broth — you'll get the same hearty, creamy texture with zero meat.