This easy, creamy white chicken chili has been a family favorite for years. Shredded chicken, white beans, green chiles, corn, and more swim in a silky, cream broth.
Kosher salt and freshly ground black pepperto taste
30ounceswhite beansdrained and rinsed (2 cans)
1½cupsfrozen corn
½cupsour cream
2limesjuiced
Optional Garnishes
Diced avocado
Chopped fresh cilantro
Tortilla chips
Instructions
In a large pot set over medium-high heat, add the olive oil, onion, and jalapeno and cook until tender, about 5 minutes. Add the garlic, oregano, cumin, and chili powder and cook for 1 minute more.
1 tablespoon olive oil, 1 yellow onion, ½ jalapeno pepper, 2 cloves garlic, ½ teaspoon dried oregano, ½ teaspoon chili powder, ½ teaspoon ground cumin
Add the can of green chilis, chicken breasts, and chicken broth to the pot. Add salt and pepper to taste. Bring the pot to a boil, reduce the heat to low, and simmer covered for 10-12 minutes. The chicken should be tender and cooked through.
4 ounces diced green chiles, 2 boneless, skinless chicken breasts, 5 cups low-sodium chicken broth, Kosher salt and freshly ground black pepper
Transfer the chicken to a plate and use a fork to shred it into bite-sized pieces. Add it back to the pot along with the white beans and corn. Simmer over low heat, uncovered, for 10 more minutes.
30 ounces white beans, 1½ cups frozen corn
Remove the pot from the heat, stir in the sour cream, and squeeze in the juice of 2 limes.
½ cup sour cream, 2 limes
Serve while hot, optionally garnishing with avocado, cilantro, or tortilla chips.