White Chicken Chili



  • 1 tbsp. 

    neutral oil

  • 1 

    medium yellow onion, chopped

  • 1 

    jalapeño, seeded, finely chopped

  • 2 

    cloves garlic, finely chopped

  • 1 tsp. 

    dried oregano

  • 1 tsp. 

    ground cumin

  • 3 

    boneless, skinless chicken breasts, cut into thirds

  • 5 c. 

    low-sodium chicken broth

  • 2 

    (4.5-oz.) cans green chiles

  • Kosher salt

  • Freshly ground black pepper

  • 2 

    (15-oz.) cans white beans, drained, rinsed

  • 1 1/2 c. 

    frozen corn

  • 1/2 c. 

    sour cream

  • 1 

    avocado, thinly sliced, for serving

  • 1/4 c. 

    chopped fresh cilantro, for serving

  • 1/4 c. 

    crushed tortilla chips, for serving

  • 1/4 c. 

    shredded Monterey Jack, for serving

How to:

  1. In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks. 

  2. Add beans to the pot and bring to a simmer. Cook, smashing about one-quarter of the beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.

  3. Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.

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