Go Back
Stovetop White Chicken Chili

Stovetop White Chicken Chili Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 (4 oz) cans diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 ½ lbs boneless skinless chicken breasts or thighs
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Juice of 1 lime
  • ½ cup half-and-half or heavy cream
  • Salt and freshly ground black pepper
  • For serving: chopped fresh cilantro, diced avocado, crushed tortilla chips, shredded Monterey Jack cheese

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion for 5 minutes until translucent. Add garlic, jalapeño, cumin, and oregano; cook 1 minute.
  2. Pour in broth and green chiles. Nestle chicken into the liquid, bring to a boil, then reduce to a simmer. Cover and cook 12-15 minutes until chicken reaches 165°F.
  3. Purée 1 can of beans with a ladle of hot broth until smooth. Set aside.
  4. Remove chicken, shred, and return to the pot. Stir in puréed beans, remaining whole beans, corn, and half-and-half. Simmer 5 minutes. Add lime juice and season with salt and pepper.
  5. Ladle into bowls and top with cilantro, avocado, chips, and cheese. Serve hot.

Notes

If using bone-in chicken, increase the simmer time by 5 to 10 minutes. The chili will thicken as it sits; add a splash of broth when reheating. For an even thicker chili, mash some of the whole beans against the side of the pot before adding the cream.