White Chicken Chili Recipe

INGREDIENTS

1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon garlic, minced
1-2 medium green chiles (such as poblano and jalapeño peppers), sliced
1 teaspoon ground cumin
1 teaspoon dried oregano or Italian seasoning
1 lb. boneless and skinless chicken breasts (about 3 medium pieces)
3 + ½ cups chicken broth (or two-14.5 oz. cans)
1 teaspoon salt
½ teaspoon ground black pepper
2 (15-ounce) cans of white beans, drained and rinsed
1 + ½ cups frozen corn
½ cup heavy cream (or sour cream)
¼ cup fresh cilantro, chopped
1 lime, wedged
¼ cup cheddar cheese, shredded
1 cup tortilla chips (or tortilla strips)

Toppings:

¼ cup fresh cilantro, chopped
1 lime, wedged
¼ cup cheddar cheese, shredded
1 cup tortilla chips (or tortilla strips)

INSTRUCTIONS

Heat oil in a large stockpot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined.
Add chicken breasts and broth and season with salt and pepper. Turn the heat down to medium, cover the lid, and bring it to a simmer. Simmer until chicken is cooked through, about 12-15 minutes.
Remove the chicken and shred it into small pieces using 2 forks. Once shredded, transfer back into the pot and mix evenly.
Add white beans and continue cooking until warmed through about 5-7 minutes. Mash about ⅓ of the beans with a potato masher to help thicken the chili (optional). For a smoother creamier chili, mash more beans. For a chunkier chili, leave more beans whole.
Stir in corn and heavy cream (or sour cream) until evenly mixed. Cook for 2-3 minutes until smooth, stirring occasionally.
Drizzle with lime juice if desired and top with cilantro, cheddar, and tortilla chips (or tortilla strips).

NOTES

How to use leftover chicken. To use leftover shredded chicken such as a rotisserie chicken or roast chicken, instead of adding raw chicken, add 1 cup shredded chicken and broth along with the beans (skipping the step where you simmer). Season with salt and pepper to taste, and continue with the recipe as written.
Instant Pot instructions: Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add onion, garlic, and green chiles. Sauté until fragrant and tender, about 2-3 minutes. Stir in cumin and oregano until well combined. Add chicken breasts and broth. Seal the lid and turn the steam release knob to the SEAL position.
Pressure cook for 12 minutes. Once the time is up, quickly release the remaining pressure by turning the steam release valve to the venting position. Remove the chicken and shred it into small pieces with 2 forks. Once shredded, transfer back into the instant pot and mix evenly. Add white beans, corn, and heavy cream (or sour cream). Cook on Sauté mode for 5 minutes until warmed through, stirring occasionally. Drizzle with lime juice if desired and serve with cilantro, cheddar, and corn chips.
Changing the consistency: To personalize this recipe, you can adjust the number of beans you puree. For a smoother creamier chili, puree more beans. For a chunkier chili, leave more beans whole.
How to store: Keep leftover white chicken chili in the refrigerator for up to 3 days (if using fresh leftover chicken). Otherwise, consume before your leftover chicken expires (usually four days after cooking).
How to freeze: Freeze frozen white chicken chili in an airtight container, freezer bag, or proportioned meal prep container for up to 3 months. Thaw overnight in the refrigerator the day before you intend to eat it.
Reheating instructions: Heat on the stovetop over medium-low heat until warmed through, about 5-10 minutes.