White Chicken Chili
A creamy, comforting chili made with tender chicken, white beans, and corn, seasoned with southwestern spices. This hearty dish is topped with fresh garnishes for the perfect balance of flavors and textures.
Ingredients
- •1 tablespoon olive oil
- •½ whole onion
- •½ whole jalapeño
- •1 pound boneless, skinless chicken breasts
- •1 clove garlic
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •1¼ teaspoons salt
- •¼ teaspoon cayenne pepper
- •½ cup frozen corn kernels
- •2 cans white beans
- •1¾ cups chicken broth
- •¼ cup heavy cream
- •¼ cup cilantro
- •½ cup sour cream
- •½ cup Monterey Jack cheese
- •1 whole avocado
- •1 cup corn tortilla strips
Cooking Instructions
- 1.
In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
3 min
- 2.
Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
5 min
- 3.
Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
20 min
- 4.
Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!
2 min
