Serves 5
60 min
White Chicken Chili
Recipe GLPR451d4d0cead5be
A creamy and hearty white chicken chili loaded with tender shredded chicken, white beans, roasted green chiles, and bell peppers. This comfort-food classic is thickened with a cornmeal slurry and seasoned with warm spices like chili powder and cayenne. Serve it steaming hot with a dollop of sour cream, fresh cilantro, and crispy tortilla chips for the perfect finish.
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Ingredients
1.5 tablespoons butter
4 large boneless, skinless chicken breasts
2 14-ounce cans white beans, rinsed and drained
3.5 cups chicken or vegetable broth
2 green bell peppers, finely diced
1 large yellow onion, finely diced
1 jalapeno pepper, finely diced
1 can diced green chiles
1 teaspoon chili powder
¼ teaspoon cayenne pepper
¼ cup cornmeal
¼ cup milk
Salt to taste
Directions
Fill a large pot with water and bring to a rolling boil over high heat. Carefully place the four chicken breasts into the boiling water and return to a boil. Reduce heat to medium and maintain a gentle simmer.
Cook the chicken for about 30 minutes, or until fully cooked through with no pink remaining inside. The internal temperature should reach 165°F when measured with a meat thermometer.
Remove the chicken from the pot and place on a plate to cool completely. Once cooled, shred the chicken with two forks into bite-sized pieces and set aside.
While the chicken cools, stir together the cornmeal and milk in a small bowl and let sit for a few minutes to allow the cornmeal to absorb the liquid and begin to soften. Finely dice the green bell peppers, yellow onion, and jalapeno pepper.
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the diced bell peppers and onion, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Add the shredded chicken, white beans, canned green chiles, broth, chili powder, cayenne pepper, and salt to the pot. Stir well to combine all ingredients. Bring the mixture to a low boil, then reduce heat and cover. Simmer for 20 to 30 minutes to allow the flavors to meld.
Slowly pour the cornmeal and milk mixture into the pot while stirring constantly to prevent lumps from forming. Continue simmering for another 10 minutes, stirring occasionally to prevent the bottom from burning as the cornmeal thickens the soup.
Remove the pot from heat and let the chili stand uncovered for 10 minutes, which allows it to thicken further. Taste and adjust seasoning with additional salt if needed. Serve hot in bowls topped with sour cream, fresh cilantro, and crispy tortilla chips.
