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–+ servings

White Chicken Chilli

A comforting, creamy twist on a classic comfort food that swaps out traditional beef and red tomatoes for tender shredded poultry, hearty white beans, and a rich, savory broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chilli
  • 1 Tbsp. Olive oil
  • 1 Medium Yellow Onion chopped
  • 1 Jalapeño seeded, finely chopped
  • 3 cloves Garlic finely chopped
  • 1 tsp. Oregano
  • 1 tsp. Ground Cumin
  • 3 Boneless Skinless Chicken Breasts skinless chicken breasts, cut into thirds
  • 32 oz Chicken Broth
  • 2 4.5-oz. cans Green Chiles
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 15-oz. cans white beans, drained, rinsed
  • 1 1/2 cups canned corn drained
  • 8 oz block Cream Cheese softened
  • 1/2 cup sour cream
Toppings
  • 1 avocado thinly sliced, for serving
  • Sour cream a dollop
  • 1/4 cup chopped fresh cilantro for serving
  • 1/4 cup crushed tortilla chips for serving
  • 1/4 cup shredded Monterey Jack for serving
  • 1 lime cut into slices for serving

Method
 

  1. In a large pot over medium heat, heat oil.
  2. Add onion and jalapeño and sauté stirring, until softened, about 8 minutes.
  3. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.
  4. Add chicken, broth, and chiles; season with salt and pepper.
  5. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is cooked through, 10 to 12 minutes.
  6. Transfer chicken to a plate and shred with 2 forks or hand mixer.
  7. Add beans to pot and bring to a simmer.
  8. Cook, smashing about 1/4 of the beans with a wooden spoon or potato masher, until slightly thickened, about 10 minutes.
  9. Add back the shredded chicken and corn.
  10. Continue stirring, until heated through, about 1 minute more.
  11. Remove from heat and stir in the cream cheese and sour cream.
  12. Ladle chili into bowls. Serve with the desired toppings.

Notes

This chili can be enjoyed within 3 days in the refrigerator or frozen in an airtight container for up to 3 months.

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