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white chicken chili
Emma

White Chicken Chili

A savory and filling, tried-and-true weeknight dinner that the whole family will love!
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Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 1 medium yellow onion, chopped
  • 1 small jalapeno, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 1.5 tsps oregano
  • 1.5 tsps cumin
  • 3 boneless and skinless chicken breasts, diced
  • 4 cups chicken broth
  • 2 4.5-oz.) cans green chiles
  • 2 15 oz cans white beans, drained and rinsed
  • 1.5 cups frozen corn
  • 1 cup sour cream
  • salt
  • pepper
  • 1 avocado, thinly sliced for serving
  • 1/4 cup fresh cilantro, finely chopped for serving
  • 1/2 cup shredded Monterey Jack, for serving
  • cayenne pepper, for serving (optional)
  • 1 lime, for serving (optional)

Method
 

  1. In a large pot over medium heat, heat coconut oil. Add onion and jalapeño and cook, stirring, until softened. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.
  2. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is cooked through.
  3. Add beans to pot and bring to a simmer. Add corn and shredded chicken and cook, stirring, until heated through. Remove from heat and stir in sour cream.
  4. Ladle chili into bowls. Top with avocado, cilantro, and cheese. Add cayenne and lime if desired.