White Chicken Chili Recipe
This comforting White Chicken Chili features tender shredded chicken simmered in a creamy broth with a blend of southwestern spices, fresh corn, and cheese. Topped with cotija cheese, bacon crumbles, tortilla strips, and avocado, it’s a flavorful and hearty dish perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 1 yellow onion, chopped
- 1 jalapeno, diced
- 4 cups chicken bone broth
- 4 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Thickening and Cheese
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1.5 cups sour cream
- 1/2 cup shredded Monterey Jack cheese (blend of Monterey Jack and mild cheddar recommended)
Vegetables and Herbs
- 2 cups frozen sweet white corn
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Toppings
- Cotija cheese crumbles
- Bacon crumbles
- Tortilla strips
- Sliced avocado
Instructions
- Cook chicken: Heat a large, heavy-bottomed pot over medium-high heat with 1 tablespoon olive oil. Sauté the chopped onion and diced jalapeno until the onions begin to soften, about 3-5 minutes.
- Add aromatics and broth: Stir in minced garlic, dried oregano, and chili powder until fully combined. Then pour in the chicken bone broth, add the chicken breasts, kosher salt, and black pepper. Bring the mixture to a boil.
- Simmer chicken: Reduce heat to low, cover the pot, and simmer for 10-15 minutes or until the chicken breasts are fully cooked through.
- Prepare slurry: While the chicken cooks, mix the cornstarch and water in a small bowl to create a slurry.
- Shred chicken: Remove the cooked chicken breasts from the pot and shred them using two forks.
- Finish chili: Return the shredded chicken to the pot. Add sour cream, shredded cheese, chopped cilantro, frozen corn, and lime juice. Stir well to combine.
- Thicken chili: Stir the cornstarch slurry once more and add it to the pot. Simmer the chili uncovered for 10 minutes, stirring occasionally, until the chili thickens.
- Serve: Ladle the chili into bowls and top with cotija cheese crumbles, bacon crumbles, tortilla strips, and sliced avocado.
Notes
- Use bone broth for richer flavor, but regular chicken broth can be substituted.
- Adjust the jalapeno amount for preferred spice level or remove seeds to reduce heat.
- For a thicker chili, increase cornstarch slurry slightly.
- Use fresh lime juice for the best taste; bottled juice will work in a pinch.
- Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Keywords: White Chicken Chili, creamy chicken chili, southwestern chili, Mexican-inspired soup, comfort food
Find it online: https://cookwithlea.com/white-chicken-chili-recipe/
