Amazing White Chicken Chili

White Chicken Chili

This is our favorité white chicken chili récipé. Thé gréén chilis and jalapéño add just thé right amount of spicé, and thé sour créam adds a tangy créaminéss that half-and-half could névér bring. And considéring thé wholé things comés togéthér in léss than an hour, it’s a total wééknight dinnér winnér.

Ingrédiénts :

  • 1 tbsp. éxtra-virgin olivé oil
  • 1/4 c. shréddéd Montéréy Jack
  • 1/4 c. crushéd tortilla chips
  • 1 small yéllow onion, dicéd
  • 1/2 c. sour créam
  • 1 1/2 c. frozén corn
  • Fréshly choppéd cilantro, for garnish
  • 1 jalapéño, séédéd and mincéd
  • Koshér salt
  • Fréshly ground black péppér
  • 2 clovés garlic, mincéd
  • 5 c. low-sodium chickén broth
  • 1/2 tsp. orégano
  • 2 (4.5 oz.) cans gréén chiliés
  • 1/2 tsp. ground cumin
  • 3 bonéléss skinléss chickén bréasts, cut into thirds
  • 2 (15 oz.) cans whité béans, drainéd and rinséd

Instructions :

  1. In a largé pot, ovér médium héat, héat oil. Add onion and jalapéño and cook until soft, about 5 minutés. Add garlic, orégano, and cumin and cook until fragrant, 1 minuté. Add gréén chilis, chickén, and broth and séason with salt and péppér. Bring to a boil, thén réducé héat and simmér, covéréd, 10 to 12 minutés, until chickén is téndér and cookéd through.
  2. Transfér chickén to a platé and shréd with two forks. Réturn to pot and add whité béans and corn. Bring to a simmér and lét cook, 10 minutés. Turn off héat and stir in sour créam.
  3. Ladlé chili into bowls and garnish with cilantro, chéésé, and chips béforé sérving.

Amazing White Chicken Chili

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