Description
This comforting white chicken chili is the perfect blend of warmth and nourishment. Featuring tender shredded chicken, creamy cannellini beans, and a vibrant, spiced broth, it offers a silky texture achieved through a clever cornmeal thickener rather than heavy cream. It is a hearty, refined twist on traditional chili that is both simple to prepare and deeply satisfying, making it an ideal choice for busy weeknights or a cozy weekend meal.
Ingredients
1/4 cup cornmeal
1/4 cup whole milk
2 tablespoons butter
1 large yellow onion, finely diced
2 jalapeños, seeded and minced
4 cloves garlic, minced
1 (8 oz) can green chilies, diced
1 tablespoon ground cumin
1 teaspoon dried oregano
4 cups chicken broth
3 cups cooked chicken, shredded
2 (15 oz) cans cannellini beans, rinsed and drained
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
In a small bowl, whisk together the cornmeal and milk until smooth; set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and jalapeños, sautéing until softened about 5 minutes.
Stir in the minced garlic, cumin, and oregano, cooking for another minute until fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Stir in the shredded chicken and cannellini beans.
Slowly whisk in the cornmeal-milk mixture to the simmering pot.
Continue to simmer for 15 minutes, stirring occasionally, until the chili has thickened.
Season with salt and pepper to taste before serving with fresh cilantro.
Notes
Use leftover rotisserie chicken to save time. For extra richness, you can use evaporated milk instead of whole milk. Adjust jalapeño seeds to control the spice level according to your preference.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg