White Chicken Chili

What? You might be thinking after reading the title and seeing the picture "This doesn't look like White Chicken Chili!" My thoughts exactly. But it is. Really. After seeing them all over the Internet I caved to their temptation and threw together my own version. This one has Chipotle peppers instead of the green Chiles/jalapenos I've seen in most other recipes, hence the color. I prefer their flavor over jalapenos, and green Chiles don't pack the same heat. Plus I was serving it with the Cheddar & Green Chile Beer Bread from my last post. There can be too much of a good thing.

Instead of the tomatoes that chili is known for chicken broth and evaporated milk make up the broth. I used leftover roasted chicken, meaty cannelini beans, crispy corn, and generous amounts of onion, green pepper, garlic, Chipotle peppers and spices. I like my chili spicy, but you can adjust it to suit your own taste. You can also double the beans if you want a thicker chili - it has a lot of broth to it. The flavor is almost indescribable; largely in part from the cinnamon and nutmeg. It adds a delicious note to the flavor, not quite sweet, and it might be that you can smell it more so than you can taste it. Either way it was incredibly warming, hearty, and satisfying. And different. In a good way.

White Chicken Chili

(by Reeni)

1 yellow onion, diced

1 green bell pepper, thinly sliced

Vegetable oil, for sauteing

4 cloves garlic, minced

1-2 Chipotle Peppers in Adobo, deseeded, minced*

1 tablespoon Chile Powder

1 teaspoon Cumin

1 teaspoon Oregano

1 teaspoon Sea or Kosher Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

2 teaspoons Worcestershire Sauce

4 cups Chicken**, cooked, rough-chopped

1 - 14 and 1/2 ounce can White Beans, like Cannelini (can be doubled)

1 cup Corn, frozen or canned, drained

1 - 14 and 1/2 ounce can Chicken Broth

1 - 14 and 1/2 ounce can Evaporated Milk

Toppings:

Sour Cream

Extra Sharp Cheddar, shredded

Avocado/Guacamole

Shredded Lettuce

Soft Bread Croutons

Tortilla Chips

Diced Tomato

Diced Green or Yellow Onion

Salsa

1. In a large soup pot or heavy bottomed sauce pan saute the onion and green pepper in two tablespoon of oil over medium-low heat until soft and tender. Add garlic and saute until fragrant. Add the Chipotles and all of the dry spices along with little more oil if the pan is dry. Mix well and continue sauteing for 4-5 minutes.

2. Add the Worcestershire and chicken mixing well with the onion/spice mixture. Add the beans, corn, chicken broth, and milk. Simmer for 25 minutes. Taste halfway through and re-season with salt/spices if desired, and again before serving.

3. Serve with toppings of your choice.

*The Chipotles can be omitted or substituted with another type of pepper or with cayenne pepper.

**To use raw chicken breasts, trim of fat and rough chop, add them in after all the vegetables are sauteed and pan-fry on all sides.

Print Recipe

Look at those delicious beer bread croutons soaking up all that flavor...



Chicken and White Bean Chili