# What You'll Need:
→ Chicken & Broth
01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth
→ Vegetables & Beans
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 1 medium jalapeño, seeded and diced
07 - 1 can (4 ounces) diced green chilies
08 - 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
09 - 1 cup frozen corn
10 - 1/2 cup dill pickles, diced
→ Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1 teaspoon ground coriander
14 - 1 teaspoon chili powder
15 - 1 teaspoon kosher salt, plus more to taste
16 - 1/2 teaspoon ground black pepper
17 - 1/2 teaspoon smoked paprika
→ Creamy Ranch Finish
18 - 1/2 cup sour cream
19 - 1/4 cup ranch dressing
20 - 2 tablespoons pickle juice
21 - 1/4 cup fresh cilantro, chopped (optional for garnish)
# Cooking Steps:
01 - Heat olive oil in a large Dutch oven over medium heat. Add onion and jalapeño, sauté for 3 to 4 minutes until tender. Stir in garlic and cook for an additional minute.
02 - Add chicken breasts or thighs, chicken broth, diced green chilies, cumin, oregano, coriander, chili powder, kosher salt, ground black pepper, and smoked paprika. Bring mixture to a boil, then reduce to a simmer. Cover and cook for 15 to 20 minutes until chicken is fully cooked.
03 - Remove the cooked chicken to a plate and shred using two forks. Return shredded chicken to the pot.
04 - Add rinsed beans, frozen corn, and diced dill pickles to the pot. Simmer uncovered for 10 to 12 minutes, allowing flavors to meld.
05 - In a medium mixing bowl, whisk together sour cream, ranch dressing, and pickle juice until smooth.
06 - Ladle chili into serving bowls, swirl in a generous tablespoon of the creamy ranch finish, and garnish with chopped fresh cilantro if desired. Serve hot.
