White Chicken Chili
Chicken thighs and cannellini beans simmered with salsa verde, kale, and corn in a creamy broth.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 6 servings
Instructions
Start the chili
Drain and rinse the cannellini beans. Combine the chicken broth, chicken thighs, beans, salsa verde, cumin, 2 teaspoons kosher salt, onion powder, garlic powder, and chili powder in a large pot. Bring to a boil over high heat.
Simmer the chicken
Reduce the heat to medium-low and cover the pot. Cook until the thickest part of each chicken thigh reaches 165°F, about 30 minutes.
Prepare the vegetables and toppings
While the chicken simmers, remove the kale stems and roughly chop the leaves. Chop the cilantro, measure ½ cup for the chili, and reserve the rest for serving. Chop the oregano. Shred enough cheddar cheese to measure 1 cup, plus more for serving. Halve one lime and cut the second lime into wedges.
Shred the chicken
Transfer the chicken to a clean bowl and shred with two forks. Return the chicken to the pot.
Finish the chili
Stir the masa harina directly into the chili. Add the kale, oregano, ½ cup chopped cilantro, frozen corn, heavy cream, 1 cup shredded cheddar cheese, and juice from the halved lime. Return to a simmer. Cook uncovered, stirring occasionally, until the corn is hot throughout, the kale has wilted, and the chili has thickened, about 5 minutes. Taste and add more salt as needed.
Serve the chili
Top with the reserved cilantro, additional cheddar cheese, and Fritos. Serve with lime wedges.