A flavorful white chicken chili recipe packed with shredded chicken, white beans, green chiles, seasonings, chicken stock, sour cream, and cheese - it's for two people!
1canGreat Northern White Beans***drained and rinsed
1/2tsp.Mexican Oregano****
1/3cupShredded Jack Cheese*****
1/4cupSour Cream
For Optional Garnishes:
crushed Tortilla Chips
chopped Green Onion
pickled or fresh Jalapenos
chopped Cilantro
Lime Wedges
Shredded Cheese
Sour Cream
Avocado
Instructions
Mix the cumin, smoked paprika, garlic powder, cayenne, and kosher salt together. Season the chicken on all sides with 1 1/2 tsp. of the chicken seasoning, and reserve the rest for later on in the recipe.
Let the seasoned chicken rest at room temperature for 10-15 minutes.
Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for about 4-5 minutes per side, until browned and cooked through. Transfer the cooked chicken to a large bowl, and cover the bowl with foil to keep warm.
Place a medium-sized saucepan or pot (fitted with a lid) over medium heat. Add a tablespoon of oil, and once the oil is hot, stir in the chopped onions with a pinch of salt. Cook the onions for 5-7 minutes, stirring occasionally, until very soft and starting to brown.
Stir in the minced garlic, and cook for about one minute until fragrant.
Stir in the green chiles, chicken stock, white beans, oregano, and the remaining chicken seasoning. Turn the heat underneath the pot to high to bring the soup to a boil. Once the soup starts boiling, turn the heat underneath the pot to "simmer" (or low), and cover the pot with a lid. Simmer the chili for 15 minutes.
While the chili simmers, shred the chicken.
After 15 minutes, stir in the shredded chicken and any juices from the bowl the chicken was in. Also stir in the sour cream and cheese until well blended. Cover the pot with the lid, and simmer for another 15 minutes.
Season the chicken chili with salt and pepper, if desired. Serve hot with any combination of garnishes!
Notes
*I prefer Hatch Green Chiles, but any can of Green Chiles will work.**The Better Than Bouillon Roasted Chicken Base is my favorite for this recipe, but your favorite chicken stock, broth, or bone broth will work.***I love to use Great Northern White Beans for this chicken chili, but Navy Beans, Cannellini Beans, or Butter Beans will also work.****Mexican Oregano can be substituted with Italian Oregano if needed.*****Pepper Jack Cheese for a spicier chili, Monterey Jack Cheese for a milder version. Or use any Mexican cheese blend.