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Description
A flavorful and spicy white chicken chili recipe with Great Northern beans, corn, and green chiles, topped with melted Monterey Jack cheese and fresh cilantro.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and minced
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (4 ounce) can diced green chiles
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8 ounces Monterey Jack cheese, shredded
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Add the cubed chicken and cook until it’s lightly browned on all sides. Remove the chicken from the pot and set aside.
- Add the chopped onion and minced jalapeño to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, then add the beans, corn, green chiles, cumin, oregano, chili powder, and salt.
- Stir to combine and bring to a simmer.
- Return the cooked chicken to the pot.
- Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes, or up to 2 hours for more flavor.
- Just before serving, turn off the heat and gradually stir in the shredded Monterey Jack cheese until it is completely melted.
- Stir in the fresh cilantro.
- Serve hot with toppings like sour cream, avocado, or tortilla strips.
Notes
- For a milder chili, remove all seeds and membranes from the jalapeños.
- The chili can be simmered for up to 2 hours for a deeper flavor.
- Optional toppings include sour cream, avocado, shredded cheese, or tortilla strips.