Name: Rich Mexican White Chicken Chili Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breast portions; 1 yellow onion, chopped; 1 diced jalapeño pepper; 4 garlic cloves, minced; 1/2 tbsp dried oregano; 1/2 tsp chili powder; 4 cups chicken bone broth; Salt and pepper, to taste; 1 tbsp olive oil; 1 1/2 cups sour cream; 1/2 cup shredded Monterey Jack cheese or cheese blend (Monterey Jack and mild cheddar); 3 tbsp cornstarch; 3 tbsp water; 2 cups frozen white sweet corn; 1/2 cup fresh cilantro, chopped (plus extra for garnish); Juice of 1 lime; Cooked bacon crumbles (for topping); Cotija cheese crumbles (for topping); Tortilla strips (for topping); Sliced avocado (for topping)

Introduction

This rich Mexican White Chicken Chili is a creamy, comforting dish perfect for a quick weeknight dinner. With tender shredded chicken in a flavorful broth, it offers a mild heat and customizable toppings that everyone will love. It’s a warm, satisfying bowl of goodness that’s easy to make with pantry-friendly ingredients.

A white cup filled with creamy chicken chili overflowing slightly, showing thick light beige soup with pieces of chicken, white beans, and bits of green peppers. The chili texture looks smooth and rich with visible herbs. The cup is on a white marbled texture with a soft light green cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts

1 yellow onion, chopped

1 diced jalapeño pepper

4 garlic cloves, minced

1/2 tablespoon dried oregano

1/2 teaspoon chili powder

4 cups chicken bone broth

1 1/2 cups sour cream

1/2 cup shredded Monterey Jack cheese (or blend with mild cheddar)

2 cups frozen white sweet corn

1/2 cup fresh cilantro, chopped

Juice of 1 lime

3 tablespoons cornstarch

3 tablespoons water

Olive oil, as needed

Salt and pepper, to taste

Optional garnishes: cooked bacon crumbles, cotija cheese crumbles, tortilla strips, sliced avocado

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped yellow onion and diced jalapeño pepper. Sauté for 3-4 minutes until the onion softens.

Step 2: Stir in the minced garlic, dried oregano, and chili powder. Cook for about 1 minute until fragrant.

Step 3: Pour in the chicken bone broth and add the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 10-15 minutes until the chicken is fully cooked.

Step 4: While the soup simmers, mix the cornstarch and water in a small bowl until smooth to create a slurry.

Step 5: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Step 6: Stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen corn, and lime juice. Mix well to combine and melt the cheese.

Step 7: Re-stir the cornstarch slurry and pour it into the soup while stirring. Let the chili simmer uncovered for about 10 minutes, stirring occasionally, until thickened.

Step 8: Ladle the chili into bowls and garnish with cooked bacon crumbles, cotija cheese, tortilla strips, sliced avocado, and extra fresh cilantro if desired.

Tips & Variations

Use chicken thighs instead of breasts for more tender, juicy meat that’s harder to overcook.

Substitute Greek yogurt for sour cream, adding it at the end without boiling to prevent curdling.

Try white cheddar or pepper jack cheese as alternatives to Monterey Jack.

If you don’t have cornstarch, use 6 tablespoons of flour mixed with water or let the chili simmer longer to thicken naturally.

Swap fresh cilantro for parsley or green onions if you’re not a fan of cilantro’s flavor.

Use rotisserie chicken added in the last 30 minutes for a shortcut.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors improve after a day or two. For longer storage, freeze in freezer-safe containers for up to 3 months. When reheating, warm gently on the stovetop over medium-low heat, adding a splash of chicken broth if the chili is too thick. Stir well to bring back the creamy texture, especially if using frozen leftovers. Microwaving works too, but the stovetop offers better control.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but make sure they are fully thawed before cooking to ensure even cooking and safe temperatures.

How do I prevent the sour cream from curdling?

Always reduce the heat to low and let the chili cool slightly before stirring in sour cream. Adding it to boiling liquid can cause curdling and ruin the creamy texture.