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Creamy White Chicken Chili
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Dice the onion and jalapeño, and mince the garlic. Warm the oil in a large pot over medium heat. Cook the vegetables with a pinch of salt for 5–6 minutes, until the onion is soft.
- 2
Add the chicken thighs, cannellini beans, pinto beans, green chiles, cumin, oregano, paprika, cayenne, black pepper, and broth. Bring it to a boil, then lower to a gentle simmer and cover partway.
- 3
Simmer for 25–30 minutes, stirring now and then, until the chicken reaches 165°F. Move the chicken to a plate, rest it for 5 minutes, and shred it with two forks.
- 4
Return the chicken to the pot and stir in the corn. Add the cream cheese in chunks and stir over low heat until melted. Turn off the heat and stir in the sour cream.
- 5
Taste for salt and heat. For a thicker chili, press a few beans against the side of the pot, then serve with lime, cilantro, or sliced avocado.