A hearty and flavorful white chicken chili recipe that's perfect for gatherings or a cozy dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking of the chicken.
Trim any fat or cartilage from the chicken breasts and place them on a baking pan.
Use a sharp knife for precise trimming.
Bake the chicken in the preheated oven for 20-30 minutes, or until fully cooked.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Allow the chicken to cool slightly, then shred it into small pieces using two forks or your hands.
Shredding while the chicken is warm makes it easier.
Dice the onion and sauté it with oregano in olive oil in a soup pot over medium heat for about 5 minutes.
Stir frequently to prevent the onion from burning.
Add the water, chicken broth, garlic powder, cumin, and half of the chopped cilantro to the pot.
Mix well to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat and let it simmer.
Simmering allows the flavors to meld together.
Add the shredded chicken and drained beans to the pot, stirring to combine.
Ensure the beans are well-drained to avoid excess liquid.
Mix the cornstarch with cold water to create a slurry, then stir it into the chili to thicken.
Stir continuously to prevent lumps from forming.
Simmer for a few more minutes until the chili reaches your desired consistency, then remove from heat.
Adjust the seasoning with salt and pepper if needed.
Serve the chili hot, garnished with the remaining cilantro, shredded Monterey Jack cheese, and a dollop of sour cream.
Serve with tortilla chips or crusty bread for a complete meal.
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