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White Chicken Chili - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 jalapeño, seeded and minced (optional for extra heat)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or ancho chili powder for smokiness)
  • 4-ounce can diced green chiles (mild or hot)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
  • 1 1/2 to 2 cups cooked shredded chicken (rotisserie works great)
  • 1 cup corn kernels (frozen, fresh, or canned and drained)
  • 1/2 cup sour cream or Greek yogurt (for creaminess)
  • 1/2 cup half-and-half or milk (adjust for desired creaminess)
  • 1 tablespoon fresh lime juice (plus more to taste)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Toppings: sliced avocado, shredded Monterey Jack or Pepper Jack, tortilla chips, sliced green onions

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and jalapeño. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  2. Bloom the spices: Add cumin, coriander, oregano, and chili powder. Stir for 30 seconds to wake up the flavors. Add the diced green chiles and mix well.
  3. Add broth and beans: Pour in the chicken broth. Add the rinsed beans. Bring to a gentle simmer.
  4. Thicken naturally: Use a potato masher or the back of a spoon to mash about 1 cup of the beans right in the pot. This gives the chili a creamy body without extra thickeners.
  5. Stir in chicken and corn: Add shredded chicken and corn. Simmer 10–12 minutes so the flavors meld. Adjust heat so it stays at a gentle bubble.
  6. Make it creamy: Lower the heat. Stir in sour cream (or Greek yogurt) and half-and-half. Do not boil after adding dairy. Warm through for 2–3 minutes.
  7. Finish and season: Stir in lime juice. Taste and add salt and pepper as needed. If you like more spice, add a pinch of cayenne or a few dashes of hot sauce.
  8. Serve: Ladle into bowls and top with cilantro, avocado, shredded cheese, and crushed tortilla chips. Add extra lime wedges on the side.