White Chicken Chili

The weather here has been quite yucky the last few days so yesterday I thought it was a good time to make a nice comforting dish. Knowing what we had in the kitchen and that we had some chicken that needed to be cooked I decided to make White Chicken Chili.

This recipe has been adapted from several sources including, but not limited to The Pioneer Woman, Rachael Ray and my Junior League cookbook. Through a bit of trial and error I've tweaked it to how I think it will work best.

It's important to note that it's not as much like a gravy as red chili can be, but it is warm and satisfying all the same.

White Chicken Chili

3 Chicken breasts
1 whole White Onion, diced
4 cloves Garlic, minced or pressed
2 small Cans Green Chiles, diced
3 cans Great Northern Beans, rinsed
6 cups Chicken Broth
1 whole Jalapeno, sliced
1 Tbsp Ground Cumin
Salt, to taste
White Pepper, to taste
1 cup Milk
1/2 Cup Corn Flour OR Cornmeal
Monterey Jack, Grated
Cilantro for Garnish

Cook chicken by gently boiling in a large pot. Cook until just done, do not overcook. Remove chicken and set aside to cool.

In a Dutch oven heat olive oil over medium-high heat. Sauté onions and garlic for about two minutes, until just soft. Add chopped green chiles and jalapeno and cook for about one minute. Add chicken broth. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for about 15 minutes. While cooking, shred chicken and add to the pot along with the beans. Cook for an additional 15 minutes.

Whisk milk with cornmeal and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, or extra cheese.

Bon Appetit!