Introduction

White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender chicken simmered in a creamy, zesty broth with hints of garlic, jalapeno, and fresh lime. This hearty dish is perfect for cozy dinners and easy enough for weeknight meals.

A bowl of creamy soup with a pale beige base filled with corn kernels and specks of herbs, topped with crispy tortilla strips in light brown, small chunks of reddish cooked bacon, crumbled white cheese, and two slices of bright green avocado placed on the right side. Finely chopped green herbs are sprinkled over the soup, and a metal spoon dips into the right side of the bowl, which is white with a subtle speckled texture. The bowl sits on a white marbled surface with small crumbs and bits of herbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 yellow onion, chopped
1 jalapeno, diced
4 cups chicken bone broth
1.5 cups sour cream
1/2 cup shredded Monterey Jack cheese (or a blend of Monterey Jack and mild cheddar)
4 cloves garlic, minced
1/2 tablespoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups frozen sweet white corn
1/2 cup fresh cilantro, chopped
1 lime, juiced
3 tablespoons cornstarch
3 tablespoons water
Olive oil
Cotija cheese (for topping)
Bacon crumbles (for topping)
Tortilla strips (for topping)
Sliced avocado (for topping)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Sauté the chopped onion and diced jalapeno until the onion begins to soften.
Step 2: Add the minced garlic, dried oregano, and chili powder to the pot. Stir until everything is well combined and fragrant.
Step 3: Pour in the chicken bone broth and add the chicken breasts. Season with kosher salt and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10-15 minutes or until the chicken is fully cooked.
Step 4: While the chicken cooks, prepare the cornstarch slurry by combining the cornstarch and water in a small bowl. Stir well to remove lumps.
Step 5: When the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 6: Stir in the sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice until fully combined.
Step 7: Give the cornstarch slurry a good stir and add it to the pot. Stir well to incorporate and simmer uncovered for 10 minutes, stirring occasionally, until the chili thickens.
Step 8: Serve the chili in bowls, garnished with cotija cheese crumbles, bacon, tortilla strips, and sliced avocado as desired.

Tips & Variations

For extra heat, leave some of the jalapeno seeds or add a dash of cayenne pepper.
Substitute chicken thighs for a richer flavor and more tender texture.
Add black beans or white beans for additional protein and heartiness.
If you prefer a dairy-free version, substitute sour cream with coconut cream and omit the cheese.
Use fresh corn instead of frozen when in season for a sweeter taste.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This chili can also be frozen for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

A close-up of a creamy soup served in a speckled light gray bowl, filled with a thick beige broth containing visible yellow corn kernels and small green herbs. On the soup’s surface, there are two slices of fresh avocado with a smooth, green gradient from dark to light, topped with white crumbles of cheese. Scattered across are crunchy, light tan tortilla strips and small pieces of crispy reddish-brown bacon, sprinkled with finely chopped green herbs and black pepper. A silver spoon is partially submerged in the soup, resting at the bowl’s edge. The bowl is placed on a white marbled texture surface, with parts of two other bowls and a white plate holding extra tortilla strips and bacon visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make white chicken chili in a slow cooker?

Yes, you can. Sauté the onion, jalapeno, and garlic first, then add all ingredients except the sour cream, cheese, and cornstarch slurry to the slow cooker. Cook on low for 4-6 hours. Add sour cream, cheese, and the slurry towards the end to thicken and finish the dish.

How do I know when the chicken is fully cooked?

The chicken breasts should reach an internal temperature of 165°F (74°C). When done cooking in the broth, they will be opaque and easily shredded with a fork.