Description
This Classic White Chicken Chili is a comforting and creamy soup featuring tender chicken, white beans, corn, and a blend of warm spices. Enhanced with cream cheese and Monterey Jack, it’s rich and flavorful, perfect for a hearty meal. Garnished with sour cream, cilantro, jalapeños, and extra cheese, this chili delivers a perfect balance of spice and creaminess.
Ingredients
Scale
Chicken and Seasonings
- 1½ lbs boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder (adjust for desired spice level)
Cooking Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
Dairy and Garnishes
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
- Sour cream (for garnish)
- Chopped cilantro (for garnish)
- Sliced jalapeños (for garnish)
- Additional shredded cheese (for garnish)
Instructions
- Season the chicken: Combine salt, black pepper, cumin, oregano, and chili powder and rub evenly over the boneless, skinless chicken breasts to infuse them with robust flavors.
- Cook the chicken: Heat olive oil in a large pot over medium heat. Cook the chicken breasts for 6-7 minutes per side until fully cooked through. Remove the chicken from the pot, allow it to rest for a few minutes, then shred or chop into bite-sized pieces.
- Sauté aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes soft and translucent, releasing its fragrance.
- Add main ingredients: Stir in the diced green chilies, drained white beans, frozen corn, chicken broth, and shredded chicken pieces. Bring the mixture to a simmer and cook for 10-15 minutes to meld and develop flavors.
- Add dairy and thicken: Incorporate the heavy cream, softened cream cheese, and shredded Monterey Jack cheese into the pot. Stir occasionally until the cheeses melt completely, creating a creamy and rich chili base.
- Finish with lime juice: Stir in fresh lime juice to brighten the flavors. Taste the chili and adjust seasoning as desired.
- Serve and garnish: Ladle the white chicken chili into bowls and garnish with sour cream, chopped cilantro, sliced jalapeños, and extra shredded cheese according to preference.
Notes
- Adjust chili powder quantity to control spice level according to taste.
- For a thicker chili, simmer longer to reduce liquid or add an extra can of beans.
- Substitute Monterey Jack cheese with cheddar for a different flavor profile.
- Shredding the chicken after cooking ensures tender, uniform pieces that blend well in the chili.
- Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
