White Chicken Chili

White Chicken Chili is a warm and cozy combination of chicken, white beans, roasted red peppers and chile peppers swimming around in a sea of creamy chicken broth. The “white” in the name comes from the broth, which, unlike a more traditional chili, doesn’t include tomatoes but a combination of chicken broth and half & half. The white theme is continued with the tender pieces of chicken and creamy cannellini beans. Truth be told, it eats more like a soup than a chili.

The spiciness is completely adjustable according to your own heat threshold and just about any chile pepper will lend itself well. I recommend green chiles (mild), jalapenos (hotter) or my personal favorite, chipotles (hottest) in adobo sauce. It’s delicious all on its own with a scoop of sour cream and can be elevated to great heights by loading on the toppings like avocado/quacamole, shredded cheese, chopped onion/tomato and tortilla chips for scooping all of the mouth-watering goodness up.

1. In a large soup pot or heavy bottomed sauce pan saute onion in two tablespoon of oil over medium-low heat until soft and tender. Add garlic, saute until fragrant, add red pepper and all of the spices.Saute for two to three minutes. (If using raw chicken add now and cook until all sides are seared.)

2. Add chicken and green chiles, mix well with onion and spice mixture. Add beans and broth, bring to a simmer and cook for 25 minutes. Halfway through taste and season with additional spices or salt and pepper.

3. Add half and half, simmer for 10 additional minutes. Serve with the toppings of your choice.

I’m sending this to Deb of Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays!

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