Creamy White Chicken Chili Recipe: Quick Comfort for Any Night

Step-by-Step Instructions

1. 1

   In a large pot, heat 2 tablespoons of neutral oil over medium heat. Add 1 diced medium yellow onion, 1 finely chopped jalapeño, and 3 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.

2. 2

   Pour in 4 cups of low-sodium chicken broth and add 1.5 pounds of chicken breasts cut into thirds along with a can of green chiles, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Increase heat to boil. Cook for 10-15 minutes until chicken registers 165°F.

   10 min
3. 3

   Remove the chicken from the pot, let it cool slightly, then shred into bite-sized pieces. Return to the pot.

4. 4

   Add two 15 oz cans of drained white beans and bring the chili to a simmer. Mash some beans for creaminess if desired. Simmer for about 5 minutes.

   5 min
5. 5

   Stir in 1 cup of frozen corn and the shredded chicken, letting everything cook until heated through, about 3-5 minutes.

   3 min
6. 6

   Remove from heat, stir in 1 cup of sour cream. Serve topped with diced avocado, cilantro, crushed tortilla chips, and shredded Monterey Jack cheese.