White Chicken Chili (updated 12/14/24)
Source: combination of recipes
1 T oil
2 lb chicken breast
2 T butter
1 large onion, chopped
2 (4 oz) can diced jalapeno or poblano peppers, drained and juice reserved
2 cloves garlic, minced
2 T flour
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper (more or less to taste)
3 cups chicken broth
1 cup whole milk
2 (15 ounce) cans white beans, drained and rinsed
opt: 1 cup corn
1/2 tsp salt
2 cups shredded Monterey Jack or Pepper Jack cheese
Saute chicken breasts in oil until cooked through, remove from pan. Chop when cooled.
In same pan, saute onion and peppers in butter over med-low heat until tender. Add garlic and cook 1 minute more.
Stir in flour, cumin, oregano and cayenne, cook 1 minute.
Add the chicken broth, milk, reserved pepper juice and beans. Simmer 15 minutes, stirring occasionally.
If desired, mash some of the beans.
Stir in the chicken and cheese, cook about 5 minutes until chicken is warmed and cheese is melted.
Season to taste with salt.
Servings: 6
Optional - top bowls of the chili with choice of cheese, fresh jalapenos, sour cream or tortilla strips.