When we’re in the mood for something hearty and nutritious, this chicken chili is the first thing that comes to mind. The white beans make it heartier than your typical chicken noodle soup, the green chilis and jalapeño give just the right amount of spice, and a dollop of sour cream adds a tangy creaminess that will have you going back for more.
- 3 boneless skinless chicken breasts, cut into thirds
- 2 (15 oz.) cans white beans, drained and rinsed
- 5 cup low-sodium chicken broth
- 1 small yellow onion, diced
- 2 (4.5 oz.) cans green chilies
- 1 Tablespoon extra-virgin olive oil
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Freshly chopped cilantro, for garnish
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cup frozen corn
- 1/2 cup sour cream
- 1/4 cup shredded Monterey Jack
- 1/4 cup crushed tortilla chips
- Heat the oil over medium heat in a large saucepan. Add onions and jalapenos and simmer for about 5 minutes until tender. Add garlic, oregano, and cumin and simmer for 1 minute until fragrant. Add chicken, green chilies, and broth and season with salt and pepper. When it boils, reduce the heat, cover and simmer until the chicken is tender and simmer for 10-12 minutes.
- Place the chicken on a platter and shred it with forks. Return to the pot and add the white beans and corn. Bring to a simmer and cook for 10 minutes, mash about 1/4 of the beans with a wooden spoon. Remove from heat and mix in sour cream.
- Before serving, ladle chili into bowls and top with cilantro, cheese, and chips.