White Chicken Chili With Creamy Sour Cream Broth and Mild Green Chiles
By Lucas Morgan
Prep
10 min
Cook
15 min
Total
25 min
Servings
8
Level
Easy
Tempering sour cream with hot chili before stirring it into the pot keeps this white chicken chili creamy rather than grainy or curdled. Tender chicken, white beans, mild green chiles, and corn simmer in a brothy base that becomes rich, lightly spicy, and substantial in only 25 minutes.
Olive oil softens diced onion before minced garlic briefly cooks, building the base without overcooking either aromatic. Chicken broth carries drained Great Northern beans, mild green chiles with their juices, diced chicken breast, and corn. Chili powder, cumin, oregano, salt, and black pepper season the pot, while sour cream supplies the creamy finish at the end. The canned beans are already cooked, so the pot needs only a short simmer.
As it cooks, look for softened onion, a gentle covered simmer, and chicken that is cooked through after about 10 minutes. The beans should remain whole and the corn should retain distinct kernels. A rolling boil is not the target once the ingredients are combined; reduce to low heat as directed. The common failure point is adding cold sour cream straight to the pot, which can make the creamy broth curdle instead of blend smoothly.
This main-course chili suits meal prep because the article notes that it reheats easily in the microwave. Store portions in covered containers for convenient reheating, then stir before eating so the creamy broth looks even again. If using optional cornmeal, expect a thicker result after it sits.
Why you'll love this recipe
- Tempering the sour cream with hot chili first keeps it smooth when it enters the pot, giving the finished chili a creamy, unified broth.
- Canned Great Northern beans shorten the simmer because they are already cooked, while still adding body and a soft, substantial bite.
- Starting onions in olive oil softens their sharpness before garlic goes in, creating a sweeter aromatic base without letting the garlic scorch.
- A brief covered simmer cooks the diced chicken in the broth, so the meat stays integrated with the beans, corn, chiles, and spices.
- Mild green chiles bring measured heat and their juices flavor the broth, making the chili lightly spicy without requiring a separate hot sauce.
- Optional cornmeal can thicken the finished pot while adding a Tex-Mex corn note, letting readers adjust the spoonable texture at the end.
Ingredients
- •1 tbsp olive oil
- •1 large onion (diced)
- •1 tbsp minced garlic (3 cloves)
- •2 cups chicken broth
- •2 14-ounce cans Great Northern beans (drained)
- •2 4-ounce cans mild green chiles (with juices)
- •1 lb boneless skinless chicken breasts (diced)
- •1 cup corn kernels
- •2 tsp chili powder
- •1 tsp ground cumin
- •0.5 tsp dried oregano
- •0.5 tsp salt
- •0.5 tsp black pepper
- •0.67 cup sour cream
- •0.25 cup cornmeal (optional, up to)
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Add the diced onion and cook for about 4 minutes, until softened.
- 3
Add the minced garlic and cook for another 30 seconds.
- 4
Add the chicken broth, beans, green chiles, chicken, corn, chili powder, cumin, oregano, salt, and black pepper.
- 5
Bring to a boil, then reduce to low heat, cover, and simmer for 10 minutes until the chicken is cooked through.
- 6
Add the sour cream to a small bowl.
- 7
Pour about 1/2 cup of the hot chili into the sour cream and mix until well combined.
- 8
Pour the sour cream mixture into the chili and stir until everything is mixed together.
- 9
For a thicker chili, stir in up to 1/4 cup cornmeal at the end.
FAQ
Nutrition (per serving)
Calories
266
Protein
21g
Fat
8g
Carbs
29g
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