White Chicken Chili
White chicken chili filled with a creamy broth, juicy shredded chicken and the perfect amount of spices mixed with corn, jalapeño and white beans.
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Servings: 8 serving
Ingredients
- 1 pound shredded chicken
- 1 medium yellow onion, diced
- 1 jalapeño, diced
- 3 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 1 can whole kernel corn
- 2 cans white beans (cannellini beans)
- 7 ounce can of diced green chiles
- 4 cup chicken broth 1 32oz carton
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 lime, juiced
- 1/2 cup heavy cream
- salt & black pepper to taste
Instructions
- To start, shred the chicken and prep the ingredients. All the can ingredients are drained and rinsed. Chop the onion and jalapeño then mince the garlic.
- A large pot or dutch oven on medium high heat add a little oil for cooking then toss in the diced onion and jalapeño. When those are cooking and the onions become translucent toss in the garlic. Now, once garlic is fragrant lower the heat to medium.
- Add in the flour and mix the flour around a bit cooking off the raw flavor. Then, add in the corn, green chilies, beans and toss the chicken on top. You have to drop the heat or the flour can burn before you can add all the ingredients in. A quick tip, pour a little chicken broth in to buy you more time.
- Now, pour in the chicken broth and turn the heat up to bring the pot to a boil then lower it to a simmer. Then, add in the chili powder and cumin. Cook the white chicken chili on a low simmer covered for 20 minutes. Come back and stir occasionally.
- When 20 minutes is up, turn off the stove and remove from heat. Juice one lime and add in heavy cream then taste for salt and black pepper.
- Serve with sliced avocado, tortilla chips and a white cheese like Monterrey Jack.
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