White Chicken Chili
Creamy and filled with flavor, this chili recipe is perfect on a cool day or for a large gathering.
Ingredients
- 1 large chicken breast cooked and diced or shredded
- 1 onion diced
- 4 garlic cloves minced
- 6 cups chicken broth
- 1 cup heavy whipping cream
- 4 oz can of green chiles
- 2 tablespoons olive oil
- 3 tablespoons flour
- 16 oz Monterey Jack cheese shredded
- 1 1/2 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 tablespoon butter
- 2 14.5 oz cans Cannellini or Great Northern White beans drained
Instructions
- Saute diced onions in olive oil for about 5 minutes, or until translucent in color. Add minced garlic, be careful not to burn, you may need to remove from heat to avoid burning the garlic.
- Add butter and flour, whisk together to make a roux and then add chicken broth, stirring constantly. Bring temperature to a boil.
- Add chicken, beans, green chiles and seasonings to mixture. Lower heat to a simmer for 15-20 minutes, stirring occasionally to prevent chili from sticking to bottom of pot.
- Stir in about 6oz of the cheese (the rest of the cheese can be used for topping individual bowls) and the heavy whipping cream, stir until incorporated.
- Serve chili warm in individual bowls, add extra shredded cheese as desired. Serve with tortilla chips or cornbread.