White Chicken Chili Recipe
The greatest recipe for White Chicken Chili. Simple to prepare and much better the following day!
Yield: 5
Materials
- 1 TBS grapeseed or olive oil
- 1 cup chopped Vidalia onion
- 1 whole jalapeños minced ribs and seeds removed if you are worried about spiciness
- 3 cloves fresh garlic or 2 TBS garlic paste minced
- 1 can green chilies
- 1 TBS chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- Pinch cumin add more if you enjoy the flavor of cumin
- Kosher salt & black pepper to taste
- 30 oz chicken broth
- 2 cans cans small white beans 14 oz. cans
- 2 cups fresh or frozen corn (
- 6 ounces cream cheese
- ⅓ cup heavy cream
- 1 heaping cup or more shredded chicken
- 1 TBS fresh lime juice
- a couple shakes of Tabasco
- 1 teaspoon chicken bullion optional for a more rich flavor
Instructions
- Saute onions in a soup pot until they become transparent. 2 to 3 minutes.
- Sauté the garlic, chiles, and jalapenos for one further minute.
- Stir together the seasoning, spices, and broth after adding them.
- After adding the beans and corn, boil the mixture.
- Add the cream cheese and stir until it melts into the chili after it has started to boil.
- Reduce the heat to low and stir in the shredded chicken and heavy cream. After combining, taste and adjust the seasoning.
- Lime fresh to give the chile some brightness. Simmer on low for a short while longer if you'd like it thicker. You may thin it out by adding more broth.
- Transfer to bowls and serve immediately, or top with shredded Cheddar or Pepper Jack cheese, scallions, cilantro, or parsley.