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Creamy white chicken chili topped with cheese, cilantro, and tortilla strips

Creamy White Chicken Chili

I simmer shredded chicken, white beans, corn, and green chiles in a cozy cumin-seasoned broth, then finish the chili with sour cream and lime.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 6 6
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

White chicken chili
  • 3 cups cooked shredded chicken (about 12 ounces / 340 g)
  • 1 tablespoon olive oil 15 ml
  • 1 medium yellow onion diced
  • 1 jalapeño seeded and minced (optional)
  • 3 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 cans 15 ounces each Great Northern beans, drained and rinsed
  • 1 can 4 ounces diced green chiles
  • 4 cups chicken broth 960 ml
  • 1 cup corn about 150 g, frozen or drained if canned
  • ¾ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • ½ cup sour cream 120 g
  • 1 tablespoon lime juice 15 ml
For serving
  • ½ cup shredded Monterey Jack cheese about 55 g
  • ¼ cup chopped fresh cilantro
  • 1 cup tortilla strips or crushed tortilla chips
  • 1 avocado diced (optional)

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
  2. Stir in the jalapeño, if using, and cook for 1 minute. Add the garlic, cumin, chili powder, and oregano; stir for 30 seconds.
  3. Mash about 1 cup of the beans with a fork. Add them to the pot with the remaining beans, green chiles, broth, corn, salt, and pepper.
  4. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally.
  5. Stir in the shredded chicken and simmer for about 5 minutes, until hot.
  6. In a small bowl, stir a ladleful of warm broth into the sour cream. Stir the mixture into the pot with the lime juice.
  7. Warm gently over low heat without boiling. Taste and adjust the seasoning. Serve with desired toppings.

Notes

I add the jalapeño for more heat or leave it out for a milder chili. If the chili thickens after chilling, I stir in a splash of broth while reheating. Nutrition is an estimate and does not include optional toppings.
I mash 1 cup of the beans before adding them; they thicken the chili while the remaining beans stay whole.