It’s fall and my favorite time of year for cooking. Soups, stews and chilis are a staple and I love to cook all day Sunday and fill my freezer with individual size containers for lunches. This is a great twist on chili. Super healthy and delicious and a bowl will hold you over until dinner time. Top with your favorite fixings and enjoy!
White Chicken Chili
Author: Adapted from Ree Drumond
Prep time:
Cook time:
Total time:
Ingredients
- 2.5 pounds of boneless, skinless chicken thighs
- 1 Tbsp Olive oil
- 1 Large onion, chopped small
- 2 Tbsp finely chopped garlic
- 2 Jalapenos, chopped fine (keep the ribs and the seeds if you like it spicy)
- (2) 7 oz can chopped green chilis
- 1 Tbsp cumin
- 1 Tsp paprika
- ½ Tsp cayenne pepper
- White pepper
- Adobo seasoning (can replace with salt & pepper)
- 1 pound dried northern beans (rinsed)
- 8 cups chicken broth
- 1 cup skim milk
- 2 Tbsp corn meal
- Optional garnishes: Sour cream, hot sauce, cheese & scallions
Instructions
- Season the chicken all over with the adobo.
- Heat a large stockpot to high. Add the olive oil. Add the chicken.
- Cook chicken for 5 minutes until it is getting browned and flip over. Cook for 5 minutes, remove to a bowl and set aside. You may need to do this in 2 batches.
- Reduce the heat to medium and add the onions. Salt and pepper to taste. Cook for 5 minutes.
- Add the garlic and jalapenos. Cook for 2 minutes.
- Add the green chilis, cumin, paprika, cayenne, beans and chicken broth. Stir well and add the chicken and juices. Simmer for 3 hours or until the beans are cooked through.
- Remove the chicken and shred. Add the chicken back to the pot.
- Mix the milk and corn meal. Add the milk mixture to the pot and cook for 10 more minutes, to thicken.
- Serve with your favorite toppings.
- Freezes well.