Description
A light yet creamy white chicken chili packed with tender chicken, sweet corn, and Southwestern spices—finished with lime and cilantro for a fresh, bright flavor. Ready in under 30 minutes and perfect for meal prep.
Ingredients
- Main Chili Base:
- 1 tbsp olive oil
- 1 onion, diced
- 1 jalapeño, seeded & finely chopped
- 3 garlic cloves, minced
- 1.5 lbs boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Creamy Finish:
- ½ cup sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1.5 cups frozen sweet white corn
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- Thickener:
- 1 tbsp cornstarch
- 2 tbsp water
- Optional Toppings:
- Cotija cheese
- Avocado slices
- Tortilla strips
- Sliced green onions
- Lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium. Add onion and jalapeño; cook 4–5 min until soft. Stir in garlic, chili powder, oregano, salt, and pepper; cook 1 min.
- Cook chicken: Add chicken breasts and broth. Bring to a gentle boil, then reduce heat, cover, and simmer 10–15 min until chicken is cooked through.
- Shred chicken: Remove chicken, shred with forks, and return to pot.
- Add creamy elements: Reduce heat to low. Stir in sour cream (or yogurt), cheese, corn, cilantro, and lime juice.
- Thicken: Mix cornstarch with water to make a slurry. Stir into chili. Simmer uncovered 5–10 min until thickened.
- Serve: Adjust seasoning. Top with cotija, avocado, tortilla strips, or extra lime.
Notes
- For dairy-free: use unsweetened plant-based yogurt and skip cheese or use dairy-free alternative.
- Add 1 can white beans for extra fiber and heartiness.
- Use rotisserie chicken to cut time—add during final simmer.
- Stir in lime juice at the end for maximum brightness.
- Do not boil after adding dairy to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern