I made this Chicken Chili to go along with the Cheddar & Green Chile Beer Bread from my last post. After seeing White Chicken Chili all over the Internet lately I couldn’t resist its temptations any longer. I contemplated adding diced tomatoes, even going so far as to take the can out and put it on the counter. But this was white chili and adding tomatoes just felt wrong. Even with the milk.
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 pretty spicy, adjust it to suit your own taste. You can also double the beans for a thicker chili, this 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.
Look at those delicious beer bread croutons soaking up all that flavor!