I’m Dreaming of a White Chili (a.k.a. White Chicken Chili)
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 minutes
Yield:4 to 6 servings 1x
2 teaspoons oil
4 boneless skinless chicken breasts , cut into 1-inch cubes (I used a rotisserie chicken)
1 1/2 cups chopped onion
1 cup diced celery
2 teaspoons minced garlic
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons oregano
1/2 teaspoon coriander
1/4 cup flour
3 cups chicken broth
1 can (12 oz) evaporated milk
2 cans ( 15 1/2 oz) Great Northern Beans, drained and rinsed
1 can ( 4 oz) diced green chilies
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoons cayenne pepper
1 cup light sour cream ((I used regular))
2 Tbsp. minced fresh cilantro
Shredded Monterey jack cheese and green onions for garnish (optional)
Heat oil in a large pot over medium -high heat. Add chicken and cook for 3 to 4 minutes, stirring constantly, until no longer pink. Add onions, celery and garlic. Cook and stir for 4 to 5 more minutes, until vegetables begin to soften. (NOTE: Since I used a rotisserie chicken, I just threw the shredded chicken, onions, celery and garlic all at once into my pan with the olive oil).
Add chili powder, cumin, oregano and coriander to chicken. Mix well and cook for 1 more minute. Add flour and stir until chicken is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Reduce heat to medium and simmer, uncovered for 5 minutes.
Add beans, green chilies, salt, pepper and cayenne pepper to chicken mixture. reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally.
Remove chili from heat. Stir in sour cream and cilantro. Ladle chili into serving bowls and top with shredded cheese and green onions, if desired.