White Chicken Chili

Ingredients

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

Steps

1. 1

   1. Heat olive oil in a large heavy pot over medium heat. Add the onion and diced jalapeño and cook for 5 minutes until softened, then stir in the garlic, cumin, oregano, chili powder, and smoked paprika and cook for 1 minute more.

2. 2

   2. Add the chicken thighs, green chiles, and broth 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, and return it to the pot.

4. 4

   4. Reduce heat to low and stir in the cream cheese and sour cream until fully melted and the broth turns creamy. Mash about a quarter of the beans with a fork before adding all the beans to the pot to thicken the chili slightly. Simmer for 10 more minutes.

5. 5

   5. Season with salt and pepper, then ladle into bowls. Top each serving with a swirl of sour cream, sliced jalapeño rounds, fresh cilantro leaves, and a generous pinch of crumbled cotija cheese.