📖 Instructions

1. Prep the Chicken: If using raw chicken breasts, place them in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Let it cool slightly, then shred with two forks. Alternatively, use rotisserie chicken for a quicker option.
2. Sauté Aromatics: In a large pot or Dutch oven, melt butter (or use olive oil for a dairy-free version) over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Next, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic can ruin the whole dish.
3. Add Spices and Green Chiles: Stir in the cumin, oregano, chili powder, and salt. Cook for about 30 seconds, stirring constantly, to bloom the spices. This really wakes up the flavors! Add the diced green chiles and cook for another minute. I like to use mild green chiles, but feel free to use hot ones if you like some heat.
4. Combine Ingredients: Pour in the chicken broth and add the shredded chicken. Bring the mixture to a simmer. Don't skip this step; simmering helps all the flavors meld together beautifully.
5. Incorporate Beans: Add the drained and rinsed cannellini beans (or great Northern beans). Stir well and continue to simmer for 15-20 minutes, allowing the flavors to meld. This also helps to thicken the chili slightly. Sometimes I mush a cup of the beans before adding, it gives a good consistensy to the soup.
6. Make it Creamy: In a separate bowl, whisk together the sour cream (or Greek yogurt) and cornstarch until smooth. This prevents the sour cream from curdling when added to the hot chili. Slowly stir the sour cream mixture into the chili, ensuring it's fully incorporated. Reduce the heat to low and simmer for another 5-10 minutes. Be careful not to boil the chili after adding the sour cream, or it may curdle.
7. Adjust Seasoning: Taste the chili and adjust the seasoning as needed. You may want to add more salt, cumin, or chili powder to suit your preferences. A squeeze of lime juice can also brighten up the flavors.
8. Serve and Garnish: Ladle the white chicken chili into bowls and garnish with your favorite toppings. Some great options include shredded cheese (Monterey Jack, cheddar, or pepper jack), chopped cilantro, diced avocado, sour cream, lime wedges, and tortilla chips. I even like adding a dollop of Greek yogurt and a sprinkle of hot sauce for an extra kick.
9. Storage: Let the chili cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days. It can also be frozen for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stovetop.