Description
This easy White Chicken Chili recipe is a creamy, flavorful dish made with tender chicken thighs, beans, corn, and mild salsa verde. It features a delicious blend of spices and a creamy roux base, perfect for a comforting dinner that serves eight.
Ingredients
Scale
Chicken and Aromatics
- 1 pound boneless skinless chicken thighs, patted dry or rotisserie chicken
- 1/2 large yellow onion, chopped
- 1 jalapeno, seeded and minced if you want spicy
- 4 cloves garlic, minced
Dry Ingredients and Seasonings
- 1/4 cup flour
- 2 14.5 oz. cans Great Northern Beans, drained and rinsed
- 1 15 oz. can cream style corn
- 1 15 oz. can sweet corn, drained and rinsed
- 1 16 oz. jar mild salsa verde
- 2 tablespoons cornstarch
- 1 tablespoon Knorr® Granulated Chicken Bouillon
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
Liquids and Fats
- 3 cups low sodium chicken broth
- 2 tablespoons olive oil (for searing and sautéing)
- 2 tablespoons butter
- 1 1/2 cups half and half
Garnishes
- 2 tablespoons minced cilantro (optional)
- Sour cream (for serving)
- Crushed tortilla chips (for serving)
- Chopped avocados (for serving)
Instructions
- Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper, then sear until golden brown, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté aromatics: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Once melted, increase the heat to medium-high and add the chopped onions and minced jalapenos; cook for 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds.
- Cook roux: Sprinkle in the 1/4 cup flour and cook for one additional minute while stirring constantly, until the mixture thickens.
- Add ingredients: Return the chicken to the pot, then add the Great Northern beans, cream style corn, sweet corn, salsa verde, chicken bouillon, ground cumin, smoked paprika, chili powder, dried oregano, and salt. In a separate bowl, whisk the cornstarch with 1 cup of chicken broth, then stir this mixture into the pot. Add the remaining chicken broth and stir well.
- Simmer: Cover the soup and bring it to a boil. Then uncover and simmer for 15 minutes, stirring often to prevent sticking, until the chicken is tender enough to shred. Remove the chicken to a cutting board, shred it finely, then add it back into the soup. Stir in the half and half and minced cilantro, and warm through.
- Season to taste: Adjust the consistency with additional half and half or chicken broth if desired. Season with extra salt, pepper, or cayenne pepper to taste. Serve hot with sour cream, crushed tortilla chips, chopped avocados, and extra cilantro if desired.
Notes
- You can substitute rotisserie chicken for a quicker version.
- Seed the jalapeno for less heat or leave seeds in for extra spiciness.
- If a thicker chili is preferred, reduce the amount of chicken broth slightly.
- Use half and half or a lighter cream if you want a richer or lighter texture.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
