Ingredients
Method
- In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.

- Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.
- Ladle chili into bowls. Top with avocado, cilantro, chips, and cheese.
Nutrition
Notes
The secret to this White Chicken Chili's success lies in the combination of cumin and oregano, which create a depth of flavor that is both warm and aromatic. Cumin brings a nutty, earthy quality, while oregano adds a hint of brightness, allowing the dish to resonate with a comforting yet complex flavor profile that elevates the entire experience.
