White Chili with Chicken

Leah Stacey

By
@CookingMaven

I love the fall, all the beautiful leaves changing, the cool air, football and of course all the warm yummy chilies and soups. One night I posted on Facebook that I was making this chili for dinner as my status. I got so many request for the recipe that I felt that I should share it on here.


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Comments:

Serves:

8

Method:

Stove Top

Ingredients

3 Tbsp
olive oil
1 large
onion, chopped
3 tsp
chili powder
a pinch of cayenne pepper
1 1/2 tsp
cumin
1 tsp
oregano
2 clove
garlic, minced
2 can(s)
( 15 oz) each, navy beans, drained and rinsed
3 to 4 c
diced chicken
1 can(s)
(15 oz) corn, drained
1 can(s)
(7oz) diced green chilies
2 c
chicken broth, plus more for thinning if desired
1/4 tsp
salt
2 Tbsp
butter, softened
1 1/2 Tbsp
flour
3-4 Tbsp
half and half or light cream . i usually just pour the half and half in till i'm satisfied.
grated cheddar, monterey jack cheese, or pepper jack cheese is yummy too! ( optional)

Directions Step-By-Step

1
Warm the oil in a large, heavy saucepan over medium heat. Add the onion and saute, stirring often, for about 7 minutes. Stir in the chili powder, cumin,oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, green chilies,chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
2
In a small bowl, blend together the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or more half and half to thicken it. Serve the chili hot, topped with cheese, crushed chips and sour cream if desired.

About this Recipe

Course/Dish: Chicken, Cream Soups, Chili
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy