White Chicken Chili

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole celery stalks
• 4 whole garlic cloves
• 4 cups low-sodium chicken broth
• 2 cans (4 oz each) canned diced green chiles
• 2 cans (15 oz each) canned cannellini beans, drained and rinsed
• ½ cup full-fat sour cream
• ½ cup heavy cream
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons fresh cilantro leaves
• 1 whole lime

Instructions

1. 1

   Pat 1.5 lb of boneless skinless chicken thighs completely dry with paper towels — removing surface moisture helps them sear and develop flavor instead of steaming. Cut them into 1-inch pieces and set aside on a plate.

2. 2

   Dice 1 large yellow onion into 1/4-inch pieces. Slice 2 celery stalks into 1/4-inch half-moons. Peel and finely mince 4 garlic cloves. Set each vegetable in its own small bowl.

3. 3

   Open 2 cans (4 oz each) of diced green chiles and drain them in a fine-mesh strainer, pressing gently to remove excess liquid. Set aside.

4. 4

   Drain and rinse 2 cans (15 oz each) of cannellini beans in a fine-mesh strainer under cool running water, swirling gently to remove excess sodium. Set aside.

5. 5

   Set a large heavy-bottomed pot over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it heat for 1 minute until it shimmers and moves freely around the pan.

6. 6

   Working in two batches to avoid crowding the pot, add the chicken pieces and cook without stirring for 2-3 minutes on each side until they develop golden-brown patches — you're aiming for partial searing, not cooked-through chicken. Transfer to a clean plate.

7. 7

   Reduce heat to medium. Add the diced onion and celery to the empty pot and sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent and the edges just begin to soften. You should hear a gentle, steady sizzle.

8. 8

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant — the moment you smell that warm, roasted garlic aroma, it's time to move forward to prevent burning.

9. 9

   Sprinkle in 1.5 teaspoons of ground cumin and 1 teaspoon of dried oregano. Stir for 10 seconds to toast the spices slightly and awaken their flavors.

10. 10

    Pour in 4 cups of low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits stuck to the surface — these bits are pure flavor and will dissolve into the broth.

11. 11

    Add the drained green chiles and return the seared chicken pieces to the pot along with any juices that accumulated on the plate. Stir well.

12. 12

    Bring to a boil over medium-high heat — watch for big, rolling bubbles breaking the surface. Once boiling, reduce heat to medium-low and simmer uncovered for 12-15 minutes until the chicken is cooked through and an instant-read thermometer inserted into the thickest piece reads 165°F.

13. 13

    Add the drained cannellini beans and stir to distribute them evenly. Simmer for 2 more minutes to warm through.

14. 14

    Remove from heat. In a small bowl, whisk together 0.5 cup of full-fat sour cream and 0.5 cup of heavy cream until smooth — this prevents the sour cream from curdling when it hits the hot chili. Slowly pour the mixture into the pot while stirring gently and constantly. The chili should turn a creamy, pale color.

15. 15

    Season to taste with 0.75 teaspoon of kosher salt and 0.25 teaspoon of freshly cracked black pepper. Stir well and taste — add more salt or pepper in small pinches if needed.

16. 16

    Ladle the chili into bowls. Chop 2 tablespoons of fresh cilantro leaves and scatter over each serving. Squeeze fresh lime juice over the top just before eating — the acidity brightens the creamy, mild flavors.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• small bowls (for mise en place)
• fine-mesh strainer
• large heavy-bottomed pot
• wooden spoon
• instant-read thermometer
• small mixing bowl
• whisk
• ladle
• soup bowls

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