Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 jalapeño, cored and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- Fine sea salt and freshly-ground black pepper
Garnishes
- Chopped fresh cilantro
- Crumbled tortilla chips
- Diced avocado
- Sliced jalapeños
- Shredded Monterrey Jack cheese
- Sour cream
Instructions
- Sauté the veggies: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and chopped jalapeño, sautéing for about 5 minutes until the onion turns soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant. Stir in the all-purpose flour to coat the vegetables evenly and cook for an additional minute, stirring often to prevent sticking.
- Simmer: Slowly pour in the chicken stock while stirring to avoid lumps. Add the shredded cooked chicken, chopped green chiles, Great Northern beans, whole-kernel corn, ground cumin, and dried oregano. Bring the mixture to a simmer, then reduce the heat to medium-low and let it simmer gently for about 5 minutes to meld the flavors. Stir in the whole milk and continue to simmer for another 5 minutes to achieve a creamy texture.
- Season: Taste the chili and season generously with fine sea salt and freshly ground black pepper according to your preference. Adjust seasoning as necessary to balance the flavors.
- Serve: Ladle the white chicken chili into bowls and top with your choice of garnishes such as chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese, and sour cream. Serve warm and enjoy your comforting meal!
Notes
- For a spicier chili, leave some seeds in the jalapeño or add extra sliced jalapeños as a garnish.
- You can substitute whole milk with half-and-half or cream for a richer texture or use a dairy-free milk alternative to make it lactose-free.
- Shredded rotisserie chicken is a convenient shortcut for this recipe.
- Adjust the thickness of the chili by adding more chicken stock if needed.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Fat
