Ingredients (~6-8 servings)
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 Tbsp olive oil
- 1 large yellow onion, diced (~1 cup)
- 3 cloves garlic, minced
- 2 cans (4 oz each) diced green chiles
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 3 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro for serving
- Lime wedges for serving
Cook the Chicken and Set Aside
Season the chicken all over with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat (~375-400F if you have an infrared thermometer).
Add the chicken and cook ~6-8 minutes per side until browned and cooked through to ~165F internal.
The chicken doesn’t need to be perfect here – you’re going to shred it anyway, so focus on getting some color on the outside.
Remove chicken to a plate and let cool ~10 minutes, then shred into bite-sized pieces with two forks.
Build the Base in the Same Pot
Don’t clean the pot – you want those browned bits.
Add the diced onion to the same pot and cook ~5-6 minutes until softened and translucent.
Add the minced garlic and cook ~30 seconds until fragrant – don’t let it burn.
Add the green chiles, cumin, oregano, and cayenne; stir everything together and cook ~1 minute to bloom the spices.
Add Beans and Broth, Then Simmer
Add the drained beans and chicken broth to the pot.
Bring to a boil, then reduce heat to medium-low and simmer ~15-20 minutes.
The chili should thicken slightly and the beans will start to break down a bit, which helps thicken the base.
Add the shredded chicken back to the pot and simmer ~5 more minutes to heat through.
Finish with Dairy and Serve
Remove the pot from heat – this is important so the sour cream doesn’t curdle.
Stir in the sour cream and half the shredded cheese until melted and creamy.
Taste and adjust with salt, pepper, and more cayenne if you want more heat.
Serve in bowls topped with the remaining cheese, fresh cilantro, and lime wedges on the side.
The lime really makes a difference – don’t skip it.
White Chicken Chili
Ingredients
Ingredients (~6-8 servings)
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 Tbsp olive oil
- 1 large yellow onion, ~1 cup, diced
- 3 cloves garlic, minced
- 2 cans diced green chiles, 4 oz each
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 3 cans white beans (cannellini or great northern), 15 oz each, drained and rinsed
- 3 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Fresh cilantro for serving
- Lime wedges for serving
Instructions
- Season chicken with salt and pepper. Heat olive oil in a large pot over medium-high heat.
- Cook chicken 6-8 minutes per side until browned and cooked through to 165F. Remove and let cool 10 minutes, then shred.
- Add onion to the same pot and cook 5-6 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add green chiles, cumin, oregano, and cayenne. Cook 1 minute.
- Add beans and chicken broth. Bring to a boil, then reduce heat and simmer 15-20 minutes.
- Add shredded chicken back to pot and simmer 5 more minutes.
- Remove from heat. Stir in sour cream and half the cheese until melted.
- Taste and adjust seasoning with salt, pepper, and cayenne.
- Serve topped with remaining cheese, cilantro, and lime wedges.