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White Chicken Chili

A creamy one-pot white chicken chili made with tender diced chicken breast, great Northern beans, green chiles, and a rich sour cream broth. Ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 266
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 1 tbsp minced garlic about 3 cloves
  • 2 cups low-sodium chicken broth
  • 2 cans great Northern beans 14 oz each, drained
  • 2 cans mild green chiles 4 oz each, with juices
  • 1 lb boneless skinless chicken breasts diced into 3/4-inch cubes
  • 1 cup corn kernels fresh or frozen, thawed if frozen
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.67 cup full-fat sour cream tempered before adding

Equipment

  • Large pot
  • Small bowl
  • Ladle
  • Whisk

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 more seconds until fragrant. Watch it closely as garlic burns fast and turns bitter.
  2. Add the chicken broth, drained beans, green chiles with their juices, diced raw chicken, corn, chili powder, cumin, oregano, salt, and black pepper. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10 minutes. The chicken is done when it turns white and opaque with no pink remaining.
  3. Place the sour cream in a small bowl. Ladle about 1/2 cup of hot chili liquid into the sour cream and whisk until smooth. This tempering step prevents curdling. Pour the tempered mixture back into the pot, stir gently, taste, and adjust seasonings before serving.

Notes

For a thicker chili, stir in up to 1/4 cup of cornmeal during the last few minutes of cooking. Top each bowl with shredded cheese, diced avocado, sour cream, cilantro, or tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth when reheating if the chili has thickened too much.