White Chicken Chili
A hearty and comforting bowl of White Chicken Chili, loaded with tender chicken, creamy beans, and zesty green chiles. Perfect for family dinners or game-day gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 large onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 14-ounce cans great Northern beans, drained
- 2 4-ounce cans mild green chiles with juices
- 1 pound boneless skinless chicken breasts, diced Can substitute with shredded rotisserie chicken
- 1 cup corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup sour cream
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onions and sauté for about 4 minutes until softened and translucent.
- Incorporate the minced garlic and cook for an additional 30 seconds, letting the aroma fill your kitchen.
- Pour in the chicken broth, then add the drained great Northern beans, mild green chiles with their juices, diced chicken breasts, and corn kernels to the pot.
- Season with chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Cooking
- Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes until the chicken is fully cooked and tender.
- To prevent curdling, take about ½ cup of the hot chili and mix it into the sour cream in a small bowl until smooth. Then stir this mixture back into the pot, ensuring everything is well combined and creamy.
Serving
- Serve hot and enjoy your flavorful White Chicken Chili!
Notes
For a thicker chili, consider mashing some of the beans before adding them to the pot. You can adjust the spice level by using hotter chiles or adding cayenne pepper to your seasoning mix.