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Stovetop White Chicken Chili

This chili gets its depth from browning the corn first - something most people skip but it adds a nutty sweetness that makes all the difference. Using an immersion blender to partially blend the beans creates the perfect thick texture without making it baby food.
prep time:15 minutes
cook time:40 minutes
total time:55 minutes
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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.

Notes

Use a splatter screen when browning corn to prevent kernels from jumping out of the pot.
Did you make this recipe?Let me know how you liked it below!