White Chicken Chili

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.

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!