Description
A hearty and flavorful creamy white chicken chili recipe, packed with tender chicken, white beans, corn, and a touch of spice.
Ingredients
- 1 yellow onion
- 4 cloves garlic
- 1 jalapeño
- 1 Tbsp olive oil
- 1.5 lbs. boneless, skinless chicken thighs
- 2 15 oz. cans cannellini beans, drained
- 1 15 oz. can pinto beans, drained
- 1 7 oz. can diced green chiles
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp pepper
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 4 oz. cream cheese, cut into chunks
- ½ cup sour cream
- Salt to taste
Instructions
- Dice one yellow onion and mince four cloves of garlic. Deseed then dice the jalapeño.
- Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
- Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot.
- Stir everything together until combined. Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil.
- Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
- After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.
- Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.
- Cut the cream cheese into chunks and stir it into the chili until melted.
- Stir in ½ cup sour cream.
- To thicken the chili further, smash some of the beans against the side of the pot. Taste the chili and adjust the salt or other seasonings to your liking. Serve it hot with your favorite toppings!
Notes
- For a spicier chili, leave the seeds in the jalapeño.
- Adjust the amount of cayenne pepper to control the heat level.
- Serve with toppings like shredded cheese, avocado, cilantro, or tortilla chips.