Name: White Chicken Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 1 jalapeño (seeded and minced); 4 clove garlic cloves (minced); 2 can diced green chiles (4 oz each); 1 ½ teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 cup low-sodium chicken broth; 1.5 pound boneless skinless chicken breasts; 2 can great northern beans (15 oz each, drained and rinsed); 1 cup frozen corn; 4 ounce cream cheese (cubed and softened); ½ cup sour cream; 1 tablespoon fresh lime juice; 1 cup shredded Monterey Jack cheese; 1 ripe avocado (diced); ¼ cup fresh cilantro (chopped); 1 cup tortilla chips (lightly crushed)

Instructions

Aromatics
Aromatics:
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced medium yellow onion and 1 minced jalapeño and cook for 5 minutes, until soft. Add 4 minced garlic cloves and cook for 30 seconds. Stir in 2 cans diced green chiles, 1½ teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper, and cook for 1 minute.
Simmer the chicken
Simmer the chicken:
Add 4 cups low-sodium chicken broth and 1½ pounds whole chicken breasts. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes, until the chicken reaches 165°F.
Shred and add the beans
Shred and add the beans:
Transfer the chicken to a cutting board and shred it with two forks. Add 2 cans drained great northern beans and 1 cup frozen corn to the pot, then mash about 1 cup of the beans against the side of the pot to thicken the white chicken chili.
Make it creamy
Make it creamy:
Reduce the heat to low and stir in 4 ounces cubed cream cheese until melted. Stir in ½ cup sour cream, the shredded chicken, and 1 tablespoon fresh lime juice, and simmer for 5 minutes. Taste and add up to ½ teaspoon more kosher salt if needed.
Serve
Serve:
Ladle the white chicken chili into 6 bowls, about 1½ cups each. Top each bowl with about 2½ tablespoons shredded Monterey Jack, some of the diced avocado, 2 teaspoons chopped cilantro, and a handful of crushed tortilla chips.

Tips

For a shortcut, use 4 cups shredded rotisserie chicken: simmer the broth with the spices for 10 minutes, then add the chicken with the beans. Leave the seeds in the jalapeño for more heat. To make it in a crockpot, add everything except the cream cheese, sour cream, and lime juice and cook on LOW for 6 hours, then shred the chicken and stir in the rest.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; stir well after thawing, since the creamy broth can separate slightly. Reheat over medium-low heat with a splash of chicken broth.