Description
This easy White Chicken Chili features tender chicken thighs simmered with beans, corn, and a flavorful blend of spices in a creamy salsa verde broth. Perfect for a comforting dinner, it’s garnished with fresh cilantro and optional toppings like sour cream and avocado.
Ingredients
Scale
Chicken and Aromatics
- 1 pound boneless skinless chicken thighs, patted dry OR rotisserie chicken
- 1/2 large yellow onion, chopped
- 1 jalapeno, seeded and minced
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons oil (for searing)
- 1/2 teaspoon salt (for seasoning chicken)
- 1/2 teaspoon pepper (for seasoning chicken)
Thickening Agents and Seasonings
- 1/4 cup flour
- 2 tablespoons cornstarch
- 1 tablespoon Knorr® Granulated Chicken Bouillon
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Canned Ingredients
- 2 14.5 oz. cans Great Northern Beans, drained and rinsed
- 1 15 oz. can cream style corn
- 1 15 oz. can sweet corn, drained and rinsed
- 1 16 oz. jar mild salsa verde
Liquids and Garnishes
- 3 cups low sodium chicken broth
- 1 1/2 cups half and half
- 2 tablespoons minced cilantro (optional)
- Additional toppings: sour cream, crushed tortilla chips, chopped avocados, additional cilantro (suggested, not included in main ingredients)
Instructions
- Sear chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken for about 2 minutes on each side until golden brown. Remove the chicken to a plate and leave the drippings in the pot.
- Sauté aromatics: Reduce heat to medium-low and add 2 tablespoons butter and 1 tablespoon olive oil to the pot. Once melted, increase heat to medium-high and add the chopped onion and minced jalapeno. Cook for 5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook roux: Sprinkle the 1/4 cup flour over the vegetables in the pot and stir continuously for 1 minute to form a thick roux.
- Add ingredients: Return the seared chicken to the pot. Add the drained and rinsed Great Northern beans, cream style corn, drained sweet corn, jarred salsa verde, Knorr granulated chicken bouillon, ground cumin, smoked paprika, chili powder, dried oregano, and salt. In a separate bowl, whisk the cornstarch with 1 cup of chicken broth until smooth, then stir this mixture into the pot. Add the remaining 2 cups of chicken broth and stir to combine.
- Simmer: Cover the pot and bring the mixture to a boil. Then remove the cover and simmer gently for 15 minutes, stirring often to prevent sticking and burning. The chicken should be tender enough to shred at this point.
- Shred chicken: Remove the chicken thighs from the pot and place on a cutting board. Shred the chicken using two forks, then stir the shredded chicken back into the chili.
- Add final ingredients and warm through: Stir in 1 1/2 cups half and half and the minced cilantro. Warm the chili through over medium heat without boiling.
- Season to taste: Adjust thickness with additional half and half or broth if desired. Season with salt, pepper, and cayenne pepper to taste. Serve hot with optional toppings such as sour cream, crushed tortilla chips, chopped avocados, and more cilantro.
Notes
- For a quicker option, use rotisserie chicken instead of searing raw chicken thighs.
- If you prefer a spicier chili, keep the jalapeno seeds or add cayenne pepper.
- Whisking the cornstarch with chicken broth before adding prevents lumps in the chili.
- This chili can be made ahead and reheated; it often tastes better the next day.
- Use low sodium broth and adjust salt at the end to control sodium content.
- For a dairy-free version, substitute half and half with coconut milk or a plant-based creamer.
