White Chicken Chili on Stove Top
This White Chicken Chili is cozy, creamy, and full of flavor while still being on the lighter side. Tender bites of chicken simmer with beans, green chiles, and warm spices before being finished with just enough sour cream to make it silky. The best part? It all comes together on the stove top in under half an hour.
Equipment
- Large heavy-bottomed pot or Dutch oven: Helps distribute heat evenly and prevents the chili from scorching.
- Sharp chef’s knife: For dicing the onion and chicken quickly and cleanly.
- Cutting board: Preferably one just for poultry to avoid cross-contamination.
- Wooden spoon or silicone spatula: Perfect for stirring without scratching your pot.
- Measuring cups and spoons: To keep the spice blend balanced and consistent.
- Small mixing bowl: For tempering the sour cream with hot broth before adding it back to the chili.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 tablespoon minced garlic about 3 cloves
- 1 pound boneless skinless chicken breasts diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 4-ounce cans mild green chiles with juices
- 2 14-ounce cans great Northern beans, drained
- 1 cup corn kernels
- 2 cups chicken broth
- ⅔ cup sour cream
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the chicken to the pot along with chili powder, cumin, oregano, salt, and pepper. Cook for 2 to 3 minutes, stirring often, so the chicken is lightly coated in spices.
- Stir in the green chiles, beans, corn, and chicken broth. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover and let it cook for about 10 minutes, until the chicken is tender and cooked through.
- In a small bowl, whisk the sour cream with about ½ cup of the hot liquid from the chili. Once smooth, stir it back into the pot. This step keeps the chili creamy without curdling. Taste and adjust the seasoning if needed, then ladle into bowls and serve hot.
Notes
If you want your chili a little thicker, mash some of the beans right in the pot or stir in a spoonful of cornmeal at the end. Fresh lime juice, chopped cilantro, or shredded cheese all make excellent toppings.
Tried this recipe?Let us know how it was!