White Chicken Chili

How to Make White Chicken Chili

1. 1

   Step 1: Season and brown the chicken

   Pat chicken dry and season both sides with 1 tsp kosher salt and 1/4 tsp black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chicken and brown 3–4 minutes per side until golden (it does not need to be fully cooked). Remove chicken and set aside.
   
2. 2

   Step 2: Sauté aromatics and spices

   Add the diced onion to the pot and sauté 4–6 minutes until softened. Stir in the garlic, ground cumin, oregano, chili powder and cayenne (if using) and cook 30–45 seconds until fragrant.
   
3. 3

   Step 3: Add liquids, beans and chiles

   Pour in the chicken broth, scrape up any browned bits from the bottom, then add the drained beans, diced green chiles and corn (if using). Return the browned chicken to the pot and bring the mixture to a simmer.
   
4. 4

   Step 4: Simmer until chicken is cooked

   Reduce heat to maintain a gentle simmer and cook 15–20 minutes, until the chicken reaches 165°F (74°C) and is cooked through.
   
5. 5

   Step 5: Shred chicken and finish chili

   Remove the chicken to a cutting board, shred with two forks, then return the shredded meat to the pot. For a creamier texture, mash about 1/3–1/2 of the beans against the side of the pot before stirring. Simmer 3–5 more minutes to meld flavors. Stir in lime juice and chopped cilantro, then taste and adjust salt and pepper.
   
6. 6

   Step 6: Serve

   Ladle chili into bowls and offer optional toppings: sour cream or yogurt, shredded cheese, sliced avocado and extra cilantro or tortilla chips.
   

1. Pat chicken dry and season both sides with 1 tsp kosher salt and 1/4 tsp black pepper. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chicken and brown 3–4 minutes per side until golden (it does not need to be fully cooked). Remove chicken and set aside.
2. Add the diced onion to the pot and sauté 4–6 minutes until softened. Stir in the garlic, ground cumin, oregano, chili powder and cayenne (if using) and cook 30–45 seconds until fragrant.
3. Pour in the chicken broth, scrape up any browned bits from the bottom, then add the drained beans, diced green chiles and corn (if using). Return the browned chicken to the pot and bring the mixture to a simmer.
4. Reduce heat to maintain a gentle simmer and cook 15–20 minutes, until the chicken reaches 165°F (74°C) and is cooked through.
5. Remove the chicken to a cutting board, shred with two forks, then return the shredded meat to the pot. For a creamier texture, mash about 1/3–1/2 of the beans against the side of the pot before stirring. Simmer 3–5 more minutes to meld flavors. Stir in lime juice and chopped cilantro, then taste and adjust salt and pepper.
6. Ladle chili into bowls and offer optional toppings: sour cream or yogurt, shredded cheese, sliced avocado and extra cilantro or tortilla chips.