Description
A rich and creamy white chicken chili featuring tender chicken, beans, corn, green chiles, and warm spices, topped with optional garnishes for extra flavor.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), cut into ½-inch pieces
- ½ cup chopped yellow onion
- 1 ½ tsp garlic powder (or 2 cloves fresh garlic, minced)
- 2 cans (15.5 oz each) Great Northern beans, rinsed and drained
- 1 ¾ cups chicken broth
- 2 cans (4 oz each) chopped mild green chiles
- 1 cup frozen corn
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional, for a kick)
- 1 cup sour cream
- ½ cup heavy cream
- Optional garnishes: fresh cilantro, shredded cheese, tortilla chips
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it softens, about 5 minutes. Stir in the garlic powder (or minced fresh garlic) and cook for another minute until fragrant.
- Add the diced chicken to the pot and cook until lightly browned on all sides and mostly cooked through, about 5-7 minutes.
- Stir in the rinsed and drained Great Northern beans, chicken broth, chopped green chiles, frozen corn, salt, cumin, dried oregano, black pepper, and cayenne pepper (if using).
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for at least 15-20 minutes, allowing the flavors to meld.
- Remove the chicken pieces from the pot, shred them using two forks, and return the shredded chicken to the chili.
- Finally, stir in the sour cream and heavy cream until the chili is rich and creamy. Heat through gently, but avoid bringing it to a rolling boil after adding the dairy.
- Taste and adjust seasonings as needed. Serve hot, topped with your favorite garnishes like fresh cilantro, shredded cheese, or crumbled tortilla chips.
Notes
- This recipe is naturally gluten-free.
- For a spicier version, increase the cayenne pepper or add jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.