White Chicken Chili

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 6 Servings

While this recipe reminds me of a chowder — with its rich, ultra-creamy broth and chunky textures — the warm, smoky cumin and trio of fresh, punchy toppings leave it firmly planted in chili territory. It’s quick enough to slot into your midweek meal plan (don’t forget to serve it with your favorite chili side dishes!), and it yields excellent leftovers.

Ingredients

3 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery, diced
1 medium green bell pepper, cored, seeded, and diced
1 (4-ounce) can fire-roasted green chiles (do not drain)
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (32 ounces) low-sodium chicken broth
1 pound boneless, skinless chicken breasts
2 (15-ounce) cans white beans, such as Great Northern or cannellini, drained and rinsed
2 cups fresh or frozen yellow corn kernels
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 cups whole or 2% milk
Sour cream
1/2 cup shredded sharp cheddar cheese
1 medium jalapeño, seeds removed and thinly sliced

Instructions

Heat 3 tablespoons olive oil in a Dutch oven or large heavy stock pot over medium heat until shimmering. Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper, and cook until very soft, about 8 minutes. Stir in 1 (4-ounce) can fire-roasted green chiles (do not drain), 3 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook for 1 minute more.
Pour in 4 cups (32 ounces) low-sodium chicken broth and bring to a boil. Add 1 pound boneless, skinless chicken breasts, reduce the heat to maintain a simmer, and simmer until the chicken is cooked through about, 10 to 12 minutes.
Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in 2 (15-ounce) cans white beans and 2 cups fresh or frozen yellow corn kernels. Reduce the heat to low and simmer for 15 minutes.
Meanwhile, melt 6 tablespoons unsalted butter in a medium saucepan over medium heat. Add 6 tablespoons all-purpose flour and whisk until completely combined. The mixture will look like wet sand. Cook until the mixture begins to dry out and turn golden-brown, about 4 minutes. Gradually whisk in a little bit of the milk until smooth, then whisk in the remainder (1 1/2 cups cups total) until smooth. Pour into the chili, and stir until completely incorporated and smooth. Bring to a boil, then cook, stirring frequently until slightly thickened, about 5 minutes. Serve topped with sour cream, shredded sharp cheddar cheese, and thinly sliced jalapeños if desired.