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Rich Mexican White Chicken Chili Recipe

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★★★★★

4.5 from 93 reviews

This Rich Mexican White Chicken Chili is a creamy, comforting, and hearty chili featuring shredded chicken simmered in a flavorful broth enriched with sour cream, Monterey Jack cheese, and fresh ingredients like cilantro and lime. Perfect for quick weeknight dinners, this mild chili is customizable with toppings such as cotija cheese, bacon crumbles, avocado, and tortilla strips, making it a crowd-pleaser for families and friends.

Ingredients

Scale

Soup Base

  • 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

Enrichment and Thickening

  • 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

Add-ins and Garnishes

  • 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)

Instructions

  1. Sauté Aromatics and Begin Soup Base: 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, sautéing for 3-4 minutes until the onion softens. Stir in minced garlic, dried oregano, and chili powder, cooking for about 1 minute until fragrant. Pour in the chicken bone broth and add the chicken breast portions. Season with salt and pepper to taste. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 10-15 minutes until the chicken is fully cooked.
  2. Mix Cornstarch Slurry: While the soup simmers, whisk together 3 tablespoons of cornstarch and 3 tablespoons of water in a small bowl until smooth. This slurry will be used to thicken the chili.
  3. Shred Chicken and Enrich the Soup: Remove the cooked chicken from the pot and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir in the sour cream, shredded Monterey Jack cheese, chopped cilantro, frozen white corn, and lime juice. Mix thoroughly to combine and melt the cheese. Re-stir the cornstarch slurry and pour it into the soup, stirring well. Allow the soup to simmer uncovered for about 10 minutes, stirring occasionally, until it thickens to a creamy consistency.
  4. Assemble and Garnish the Soup: Ladle the rich, thickened chili into bowls. Top with cooked bacon crumbles, cotija cheese crumbles, tortilla strips, sliced avocado, and extra fresh cilantro for a burst of flavor and texture. Serve warm and enjoy.

Notes

  • Do not add sour cream while the chili is boiling to prevent curdling; reduce heat before adding.
  • Poach chicken just until reaching 165°F to keep it tender and juicy.
  • Always make a cornstarch slurry before adding to avoid lumps.
  • Add fresh cilantro and lime juice at the end to preserve their bright flavors.
  • Chicken thighs or rotisserie chicken can be used as alternatives to breasts.
  • Greek yogurt or heavy cream can substitute sour cream but add at the end and avoid boiling.
  • The chili thickens better when simmered gently after adding the slurry.
  • Store leftovers in airtight containers in the fridge up to 4 days or freeze for up to 3 months.
  • Reheat gently on stovetop, adding broth if needed to adjust consistency.

Keywords: Mexican White Chicken Chili, creamy chicken chili, white chili recipe, Mexican soup, weeknight dinner, chicken chili with sour cream

Find it online: https://tastybella.com/rich-mexican-white-chicken-chili-recipe/