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White chicken chili

  • 1 T Olive Oil
  • 1 Small Onion, diced
  • 1 Green Chili, minced
  • 2 Garlic Cloves, minced
  • 1 t Dried Oregano
  • 1 t Cumin Seed, ground
  • 120 g Green Chilis, sliced
  • 3 Chicken Breasts, cut into thirds
  • 1000 g Chicken Stock
  • Medium-Grain Salt
  • Black Peppercorn, ground
  • 400 g Cooked White Beans
  • 240 g Frozen Corn Kernels
  • 120 g Sour Cream
  • For Serving
    • Fresh Cilantro Leaves
    • Tortilla Chips, crushed
    • Cheddar Cheese, shredded
  1. Sweat base. Heat oil over medium heat in a large pot. Add onion and green chili, and cook 5 minutes until soft. Add garlic, oregano, and cumin, and cook 1 minute until fragrant.
  2. Simmer. Add remaining green chilis, chicken, and stock, 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.
  3. Shred chicken. Transfer chicken to a plate and shred with two forks.
  4. Bulk up. Add shredded chicken, 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.
  5. Serve. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

  1. Abraham, Lena. "White Chicken Chili." Delish. 6 Jan 2022. ↩