How to Make White Chili Chicken

Most people have eaten plenty of beefy chili but there's another chili that takes things in a completely different direction. White Chili with Chicken, or White Chicken Chili is a different side of the dish. The only color comes from the green of the chiles that provide what is usually a mild heat. It's just as rich and hearty as its red cousin, but has a more sophisticated spice profile. It's a rich, Mexican-inspired chicken chowder with just enough heat to make your mouth tingle, and enough depth to have your friends begging for the recipe.Serve this with tortilla chips, but it's also great in a sourdough bread bowl, with chunks of bread for dipping. Make it up ahead of time and keep the basics in your freezer. Just thaw, heat and add the cream and corn. A hot, filling meal is just 20 minutes away.

Difficulty: Moderate

Instructions

Things You'll Need:

• 6 tbsp. butter, divided
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. vegetable oil
• 2 tbsp. unsalted butter
• 4 tbsp. unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, crushed or chopped
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. white pepper
• 1/8 tsp. cinnamon
• 1/2 tsp. unsweetened cocoa (yes, really!)
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup cream
• 2 (4 oz.) cans chopped mild green chilies (or use half jalapenos)
• 2 (16 oz.) cans white or pinto beans
• 1 medium can corn, drained (or 1 cup fresh)
• 1 1/2 cup grated Monterey Jack cheese
• 1/2 cup sour cream
• Garnishes: sour cream, cilantro, cheddar cheese, jalapenos, chopped green onions, tomatoes, tortilla chips

1. Heat a Dutch oven over medium high heat. Add the 2 tbsp. of butter or margarine. When foaming subsides, put chicken breasts in pan in a single layer. Allow to sit undisturbed for 5 to 10 minutes, until chicken has browned on one side. Add three cups of water to pan and bring to a simmer. Simmer for 10 minutes or so, until chicken is opaque all the way to the center. Remove chicken and broth and allow to cool, then shred chicken and reserve meat and broth.

2. While chicken is cooling, add 4 tbsp. butter to Dutch oven, along with onion, garlic, oregano, cumin, salt, pepper, cinnamon and cocoa. Saute over medium heat until spices are fragrant and onion is translucent.

3. Add flour to pan and whisk to combine with onion and spices. Cook flour for 3 to 4 minutes, stirring constantly.

4. Add two cups of reserved broth and bring back to boil. Simmer for 5 minutes then add chicken, chilies and beans. Simmer for 10 minutes, or until all ingredients are thoroughly heated. Add cream and corn and heat through, but do not boil.

5. Add grated cheese and sour cream. Remove from heat and stir thoroughly. At this point, the chili can be kept warm in a slow cooker set on low, or on a burner set at its lowest setting.

6. Serve with garnishes and eat until you're stuffed.

Tips & Warnings

• Any or all ingredients can be varied or omitted according to taste.
• Trust me on the cinnamon and cocoa. All you'll taste of them is their mystery. Let them be your secret ingredient.
• Try using Mexican crema and cheeses in place of the sour cream and Monterey Jack.
• Don't allow the sour cream or crema to boil, or it will curdle.
• You can freeze this, but wait until it is completely reheated to add the corn and sour cream.

Resources

• Lodge color enameled cast-iron 6-quart Dutch oven, island spice

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[lacurcio]

on 7/10/2008 MMmmmm, this sounds really good! Thanks!

[purrfect1969]

on 7/10/2008 New recipe to me. Thanks.

[LNAngel]

on 7/9/2008 Yum! Sounds great! I'd love to make this once the weather cools.

[LilacGirl]

on 7/9/2008 This sounds really delicious and will be going into my favorites so I can make some real soon! Well-written and detailed instructions with great photos too.

[Scoeykun]

on 7/9/2008 sounds yum, thanks