# Components:
→ Proteins
01 - 1½ pounds boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced (optional)
05 - 1 can (4 ounces) diced green chiles
→ Beans & Corn
06 - 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
07 - 1 cup frozen or canned sweet corn, drained
→ Liquids
08 - 4 cups low-sodium chicken broth
→ Dairy
09 - ½ cup sour cream
10 - ½ cup shredded Monterey Jack or pepper jack cheese
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - ½ teaspoon ground coriander
14 - ½ teaspoon smoked paprika
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon ground white pepper
17 - ¼ teaspoon cayenne pepper (optional)
→ Garnishes
18 - Fresh cilantro, chopped
19 - Additional sour cream and cheese, for serving
# Directions:
01 - Pat chicken dry and season both sides with salt and pepper.
02 - Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Sear chicken 2–3 minutes per side until lightly golden, then transfer to a plate.
03 - In the same pot, add diced onion and cook 3–4 minutes until translucent. Add garlic and jalapeño, cooking for 1 minute until aromatic.
04 - Stir in green chiles, cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Sauté spices for 1 minute.
05 - Return the chicken to the pot. Add beans, corn, and chicken broth. Bring contents to a gentle simmer.
06 - Cover the pot and cook 15–20 minutes, or until chicken is cooked through and tender.
07 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the chili.
08 - Stir in sour cream and shredded cheese until fully melted and the chili becomes creamy. Taste and adjust seasoning as needed.
09 - Ladle into bowls while hot. Top with chopped cilantro and additional sour cream or cheese as desired.
