With the cool weather I have been eating a lot more soups and stews lately. One of my favorite types of stews is chili which warms you up both with its temperature and with its spicy heat. One of the things that I like most about chili is that there are so many different ways of making it. This white chili that has been making its way around the food blogging sphere recently caught my attention and I just had to try making it. As the name suggests, this chili uses a white meat, chicken, along with white beans and even a bit of milk to make the gravy white. In keeping with the theme, I avoided using any red chilies or paprika. With the chopped green chilies being pretty mild, most of the heat in this chili comes from the jalapeno peppers. I used two jalapeno peppers without removing the seeds but given the variance in the heat in a jalapeno pepper, I recommend adding them a bit at a time to bring the chili to the desired level of spiciness. You could easily make this chili with dried beans but in an effort to save a time I went with canned. If you also have some cooked chicken on hand this recipe becomes really quick and it is super simple. I served the white chicken chili with some grated white cheddar cheese, cilantro, sour cream and sliced avocado.
White Chicken Chili
- 1 tablespoon oil
- 1 onion (diced)
- 4 cloves garlic (chopped)
- 1 tablespoon cumin (toasted and ground)
- 2 (4.5 ounce) cans chopped green chilies
- 2 jalapeno peppers (sliced)
- 3 cups chicken (cooked and shredded)
- 2 (15 ounce) cans northern beans (drained and rinsed) (or 3 cups cooked beans, from 1 cup dry)
- 2 cups chicken stock
- 1 teaspoon oregano
- salt and pepper to taste
- 2 tablespoon masa (or cornmeal)
- 1/2 cup milk
- Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-8 minutes.
- Add the garlic and cumin and saute until fragrant, about a minute.
- Add the green chilies, jalapenos, chicken, beans, chicken stock, oregano, salt and pepper, bring to a boil, reduce the heat and simmer for 20 minutes.
- Mix the masa into the milk and then mix it into the chili and simmer for another 10 minutes.
Slow Cooker: Optionally implement steps 1 & 2, place everything except the masa and milk in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the masa and milk and cooking for another 10 minutes.