White Chicken Chili

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 cans (15 oz each) white cannellini beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 2 jalapeños, one minced for the chili and one sliced for topping
• 4 cups low-sodium chicken broth
• 1 cup sour cream, plus extra for topping
• 4 oz cream cheese, softened and cubed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp chili powder
• 0.5 tsp smoked paprika
• 2 tbsp olive oil
• 1 oz cotija cheese, crumbled
• 0.25 cup fresh cilantro leaves
• Salt and black pepper to taste

Steps

1. 1

   1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and minced jalapeño and cook until softened, about 5 minutes, then stir in garlic, cumin, oregano, chili powder, and smoked paprika and cook 1 minute more.

2. 2

   2. Add the green chiles, chicken broth, and chicken thighs to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until the chicken is cooked through.

3. 3

   3. Remove the chicken, shred it with two forks, then return it to the pot.

4. 4

   4. Stir in the beans, cream cheese, and sour cream. Simmer on low heat for 10 minutes, stirring occasionally, until the broth is thick and creamy. Season with salt and pepper.

5. 5

   5. Ladle into bowls and top each with a swirl of sour cream, sliced jalapeño rounds, crumbled cotija, and fresh cilantro leaves.