White Chili

"A great change of pace from brown/beef chili. But just as filling and comforting."

Prep Time

30 minutes

Cook Time

30 minutes

Paired With

Main Protein



diced white onion small, small, two cloves, 1 teaspoon, 1 teaspoon, 3, 1/2 cup, 5 cups, 8-10 ounces, 30 ounces, 1 1/2 cup, 1/2 cup, to taste
finely chopped jalapeno
crushed garlic
boneless skinless chicken breast
Black Box Chardonnay
low sodium chicken broth
can of green chiles
white beans
frozen corn
sour cream
salt and black pepper


In a large pot over medium heat, heat oil. Add onion and jalapeño and cook, stirring, until softened, about 8 minutes. Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Deglaze pan with chardonnay.  Add chicken, broth, and chiles; season with salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 10 to 12 minutes. Transfer chicken to a plate and shred with 2 forks.

Add beans to pot and bring to a simmer. Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more. Remove from heat and stir in sour cream.