Ingredients

1 tbsp. extra-virgin olive oil

1 small yellow onion, diced

1 jalapeño, seeded and minced

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. ground cumin

2 (4.5 oz.) cans green chilies

3 boneless skinless chicken breasts, cut into thirds

5 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

2 (15 oz.) cans white beans, drained and rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

Freshly chopped cilantro, for garnish

1/4 c. shredded Monterey Jack

1/4 c. crushed tortilla chips

Preparation

Step 1In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through. Step 2Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes, using a wooden spoon to mash about 1/4 of the beans. Turn off heat and stir in sour cream. Step 3Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

How can I make this recipe creamier? While we think this chili is pretty amazing as it is, we totally understand if you want to up the richness a bit. You can do this easily by adding a bit more sour cream, or better, by folding in 1/2 cup more of the Monterey Jack directly into the chili before serving. Why frozen corn? Well first of all frozen corn is crazy convenient but also white chicken chili is one of our favorite wintertime, comfort meals and corn will be fully out of season. Frozen corn is harvested at peak freshness and is perfect for this dish. Should you have a few fresh cobs, just shave off the kernels and toss them in. Can I make this vegetarian? Absolutely! Just omit the chicken and maybe sub in a can of some other bean such as pinto or chick peas to round out the chili. How do I save leftovers? Sealed in an airtight container, leftovers will keep in the fridge for 4 to 5 days and in the freezer for up to 3 months. Made this? Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was updated on January 6, 2022 to include more information about the dish.