Ingredients (~8 servings)
- 2 Tbsp olive oil
- 1 can (15 oz) sweet corn kernels, drained
- 1 large onion, diced
- 1/2 jalapeño pepper, seeded and finely diced
- 8 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground ancho chile powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 6 cups reduced-sodium chicken broth
- ~3 lbs boneless skinless chicken breasts or thighs
- 3 cans (15.5 oz each) cannellini beans, rinsed and drained
- 3 cans (4 oz each) mild diced green chiles
- 3/4 cup sour cream
- 3/4 cup finely-shredded pepper jack cheese
- 1/3 cup chopped fresh cilantro
- Juice from 1 lime, plus more for serving
- Crushed tortilla chips for serving
Brown the Corn and Build the Base
Add olive oil to a large pot over medium heat. Once heated, add the drained corn kernels and stir well.
Put a splatter screen over the pot or leave the lid cracked – the corn kernels jump around like crazy.
Sauté the corn for ~6 minutes, stirring occasionally. The kernels should start turning golden-brown in spots.
Add the onion and jalapeño; sauté for ~8-10 minutes until both the onion and corn are nicely browned.
Add the garlic, oregano, cumin, ancho chile powder, salt, and pepper. Stir and cook for ~2 more minutes until fragrant.
Add Liquids and Simmer the Chicken
Pour in about 1/2 cup of the chicken broth to deglaze, scraping up any browned bits stuck to the bottom.
Add the remaining broth, chicken pieces, cannellini beans, and diced green chiles.
Place the lid partway on the pot, leaving it cracked so steam can escape. Bring to a boil, then reduce to a heavy simmer.
Simmer for ~20-25 minutes until the chicken reaches 165°F internal temperature.
Shred Chicken and Thicken the Chili
Remove the chicken to a cutting board and shred with two forks.
While the chicken cools, use an immersion blender to partially blend the chili – you want about half of it blended to thicken it up but still leave some whole beans for texture.
Remove the pot from heat.
Finish with Dairy and Serve
Add the sour cream to a bowl and whisk in 2 ladles of the hot chili liquid until smooth – this prevents the sour cream from curdling.
Whisk this mixture back into the pot, then add the shredded chicken, pepper jack cheese, cilantro, and lime juice.
Stir well as the cheese melts into the chili.
Serve topped with crushed tortilla chips, extra sour cream, lime wedges, and hot sauce.
Stovetop White Chicken Chili
Ingredients
Ingredients (~8 servings)
- 2 Tbsp olive oil
- 1 can sweet corn kernels 15 oz, drained
- 1 large onion diced
- 1/2 jalapeño pepper seeded and finely diced
- 8 cloves garlic minced
- 1 1/2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground ancho chile powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 6 cups reduced-sodium chicken broth
- ~3 lbs boneless skinless chicken breasts or thighs
- 3 cans cannellini beans 15.5 oz each, rinsed and drained
- 3 cans mild diced green chiles 4 oz each
- 3/4 cup sour cream
- 3/4 cup finely-shredded pepper jack cheese
- 1/3 cup chopped fresh cilantro
- Juice from 1 lime plus more for serving
- Crushed tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium heat and add drained corn.
- Sauté corn for 6 minutes, stirring occasionally, until golden-brown in spots.
- Add onion and jalapeño and sauté 8-10 minutes until browned.
- Add garlic, oregano, cumin, ancho chile powder, salt, and pepper and cook 2 minutes until fragrant.
- Pour in 1/2 cup chicken broth to deglaze the pot, scraping up browned bits.
- Add remaining broth, chicken, beans, and green chiles.
- Bring to a boil with lid cracked, then reduce to a heavy simmer for 20-25 minutes until chicken reaches 165°F.
- Remove chicken to a cutting board and shred with two forks.
- Use an immersion blender to partially blend about half the chili to thicken while leaving some whole beans.
- Remove pot from heat.
- Whisk sour cream with 2 ladles of hot chili liquid until smooth, then whisk back into the pot.
- Add shredded chicken, pepper jack cheese, cilantro, and lime juice and stir until cheese melts.
- Serve topped with crushed tortilla chips.
