palateprince
Culinary Explorer
Randomly sharing this dope White Chicken Chili recipe, hope someone out there enjoys it as much as I do! 

6 - 8 serving(s)


6 - 8 serving(s)
Ingredients
- 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
Directions
- Step 1: Heat oil in a large pot over medium heat. Sauté onion and jalapeño until they're softened, around 8 minutes. Stir in garlic, oregano, and cumin and cook for about a minute until fragrant. Add chicken, broth, and chiles, season with salt and pepper, and bring to a boil. Reduce heat and let it simmer, uncovered, for 10 to 12 minutes until the chicken is tender. Remove chicken, shred it with forks, and set aside.
- Add beans to the pot and bring to a simmer. Cook for about 10 minutes, occasionally mashing a quarter of the beans with a wooden spoon until slightly thickened. Stir in corn and the shredded chicken, cooking for another minute until heated through. Remove from heat and mix in sour cream.
- Step 3: Serve the chili into bowls. Garnish with avocado, cilantro, chips, and cheese.