Description
Creamy, hearty, and full of flavor—this Gordon Ramsay White Chicken Chili delivers comfort with just the right kick of heat. A quick and satisfying dinner packed with chicken, white beans, and warm spices.
Ingredients
- 1 tbsp neutral oil
- 1 yellow onion, chopped
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, chopped
- 1 g dried oregano
- 1 g ground cumin
- 3 boneless, skinless chicken breasts
- 1.2 L low-sodium chicken broth
- 128 g canned green chiles
- Kosher salt and black pepper, to taste
- 425 g canned white beans, rinsed
- 225 g frozen corn
- 120 g sour cream
- For topping: avocado, cilantro, tortilla chips, Monterey Jack cheese
Instructions
1. Heat oil over medium heat in a large pot. Add chopped onion and jalapeño. Cook for about 8 minutes until softened.
2. Add chopped garlic, oregano, and ground cumin. Stir for 1 minute until fragrant.
3. Add chicken breasts, chicken broth, canned green chiles, salt, and pepper. Simmer for 10–12 minutes or until chicken is cooked through.
4. Remove chicken from the pot and shred using two forks.
5. Add rinsed white beans to the pot and simmer for another 10 minutes.
6. Smash about 1/4 of the beans with a potato masher or wooden spoon to help thicken the chili.
7. Return shredded chicken to the pot and add frozen corn. Simmer for 1 more minute.
8. Remove from heat and stir in sour cream until fully incorporated.
9. Let the chili rest for 5–10 minutes to thicken naturally.
10. Serve hot with avocado, cilantro, tortilla chips, and shredded Monterey Jack cheese.
Notes
Smashing a portion of the beans gives the chili a naturally creamy texture without needing flour or cornstarch. Let the chili rest before serving to enhance the consistency. When reheating leftovers, use low heat and stir gently to prevent the sour cream from splitting.