Looking for a comforting dish to cozy up with for dinnertime this winter season? Look no further than this white chicken chili! The best part: it all comes together in one pot with a few simple steps
Ingredients
1 tbsp. neutral oil
1 medium yellow onion, chopped
1 jalapeño, seeded, finely chopped
2 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
3 boneless, skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
2 (4.5-oz.) cans green chiles
Kosher salt
Freshly ground black pepper
2 (15-oz.) cans white beans, drained, rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
1 avocado, thinly sliced, for serving
1/4 c. chopped fresh cilantro, for serving
1/4 c. crushed tortilla chips, for serving
1/4 c. shredded Monterey Jack, for serving
Instructions
1. In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.
2. Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
3. Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.