White Chicken Chili with Corn

Name: White Chicken Chili with Corn
Total time: 50 min
Yield: 2
Ingredients: 1 lb chicken thighs, boneless (whole); 2 cup white beans (cooked, drained); 3 cup chicken stock; 1 unit onion (diced); 1 unit jalapeño (seeded, minced); 3 clove garlic (minced); ½ cup green chilis (chopped, canned); 1 tbsp vegetable oil; 1 ½ tsp cumin (ground); ¾ tsp coriander (ground); 1 tsp oregano (dried); ¼ tsp cayenne pepper; 1 tsp salt; ½ tsp black pepper (ground); ¼ cup sour cream; 1 tbsp lime (juice); ½ cup sweet corn (kernels)

Soups & Salads · American

A variant of White Chicken Chili — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

17 ingredients · 50 minutes · 2 servings

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Contains dairy · sometimes contains gluten — check the label

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (chips tortilla)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	chicken thighs, boneless (whole)
2 cup	white beans (cooked, drained)
3 cup	chicken stock
1 unit	onion (diced)
1 unit	jalapeño (seeded, minced)
3 clove	garlic (minced)
½ cup	green chilis (chopped, canned)
1 tbsp	vegetable oil
1 ½ tsp	cumin (ground)
¾ tsp	coriander (ground)
1 tsp	oregano (dried)
¼ tsp	cayenne pepper
1 tsp	salt
½ tsp	black pepper (ground)
¼ cup	sour cream
1 tbsp	lime (juice)
½ cup	sweet corn (kernels)

Optional

Not counted above. The dish works without them.

½ cup	monterey jack (grated)
2 tbsp	cilantro (chopped)
1 cup	tortilla chips (crushed)
1 unit	avocado (diced)
4 oz	cream cheese (cubed)

Steps

saute7 min
medium
vegetable oil + onion + jalapeño, until the onion is translucent and slumped — no color wanted here, browning would push the broth toward the dark, sweet register of a red chili
toast1 min
medium, stirring constantly
+ garlic + cumin + coriander + oregano + cayenne, until fragrant; the spices need 60 seconds in hot fat to dissolve their oil-soluble aromatics, and dumped into liquid instead they stay dusty and taste raw all the way through
poach20 min
bare simmer, lid ajar
+ chicken stock + green chilis + whole chicken thighs + salt + black pepper, held just below a bubble until the chicken pulls apart at 175°F — a true boil squeezes the muscle fibers and gives you stringy chicken in cloudy broth
mash3 min
off heat
lift the chicken out to a board; add half the white beans and crush them against the bottom of the pot with a spoon or masher — their released starch is the entire thickener, which is why this chili reheats without splitting the way a flour-thickened one does
simmer10 min
low, uncovered
Add the remaining whole beans, all the listed corn and the cooked chicken shredded into bite-sized threads. Simmer gently until the corn is hot and the broth coats a spoon; keep the sour-cream tempering step that follows.
temper3 min
off heat, below a simmer
stir a ladle of the hot chili into the sour cream first, then that mixture back into the pot + lime juice — sour cream added cold and direct to boiling liquid curdles, because its acidified casein sets into visible grains the instant it passes about 180°F
top2 min
ladle out and finish with monterey jack + cilantro + avocado + crushed tortilla chips, added at the bowl so the chips stay crisp