White Chicken Chili
A creamy and hearty White Chicken Chili that’s perfect for chilly evenings, combining shredded chicken, beans, and spices for a comforting meal.
Ingredients
For the Chili Base
- 1 tablespoon olive oil For sautéing
- 1 small white onion, diced
- 1 jalapeño, cored and chopped Adjust according to spice preference
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour To thicken the chili
- 3 cups chicken stock Gradually added to prevent lumps
- 3 to 4 cups shredded cooked chicken Use leftover or rotisserie chicken
- 2 cans chopped green chiles (4 ounces each)
- 2 cans Great Northern beans (15 ounces each) Drained and rinsed
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- Fine sea salt and freshly-ground black pepper To taste
Garnishes
- chopped fresh cilantro For topping
- crumbled tortilla chips For a crunchy texture
- diced avocado Optional
- sliced jalapeños Optional, for extra heat
- shredded Monterrey Jack cheese and/or sour cream For topping
Instructions
Preparation
- Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and chopped jalapeño, sautéing for about five minutes until the onion becomes soft and translucent.
- Add minced garlic to the pot and sauté for an additional minute, being careful not to burn the garlic.
- Sprinkle in the flour, stirring into the vegetable mixture until evenly combined. Sauté for another minute.
- Gradually pour in the chicken stock while stirring continuously until well combined.
- Add the shredded chicken, chopped green chiles, Great Northern beans, corn, cumin, and oregano. Stir well to distribute the spices.
Cooking
- Bring the mixture to a simmer and then reduce the heat to medium-low, allowing it to simmer for about five minutes.
- Stir in the whole milk and let simmer for an additional five minutes, adjusting seasoning with salt and pepper as desired.
Notes
For a cozier meal, serve with warm bread or a fresh green salad. Leftovers can be refrigerated or frozen for later use.