White Chicken Chili

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 13

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

Step 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.

Step 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.

Step 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.