Macy’s Creamy White Chicken Chili

Ingredients

Base

• 1 yellow onion, diced
• 2 ears fresh corn, kernels cut off the cob
• 4 cloves garlic, minced
• 4 cups Kettle & Fire chicken bone broth
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 2 (4 oz) cans diced green chiles

Seasoning

• 1½ tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼–½ tsp cayenne pepper (to taste)
• Salt & black pepper to taste

Chicken

• 1–1½ lbs chicken breast
• Salt & pepper

Finish

• 1 cup sour cream
• Juice of 1 fresh lime

Garnish

• Fresh cilantro
• Fresh jalapeño slices
• Shredded Monterey Jack
• Extra sour cream
• Tortilla strips

Directions

Build the Base

1. In a Dutch oven over medium heat, sauté diced onion in olive oil until softened and translucent.
2. Add fresh corn and cook for a few minutes until slightly tender.
3. Stir in minced garlic and cook just until fragrant (about 30 seconds).
4. Deglaze with chicken bone broth, scraping up any browned bits.
5. Add beans and green chiles.
6. Stir in cumin, oregano, smoked paprika, cayenne, salt, and pepper.
7. Simmer uncovered for 15–20 minutes to develop flavor.

Cook the Chicken

1. Season chicken breasts with salt and pepper.
2. Cook in the Instant Pot on High Pressure for 10–12 minutes. Quick release.
3. Shred and set aside.

Bring It Together

1. Add shredded chicken to the Dutch oven.
2. Stir in sour cream until fully incorporated.
3. Adjust salt and pepper to taste.
4. Finish with fresh lime juice.
5. Simmer 5 additional minutes and serve hot.

Tip: This chili reheats beautifully the next day. Add a splash of broth if it thickens overnight.