White Chicken Chili

“Everyone seems to love Chili whether it is the red or white kind and there is no shortage of recipes. I just happen to think this one is wonderful. I have served it to some pretty fussy eaters and have given it to neighbors who I wanted to take a dish to. I have received some great compliments from everyone. It always comes out delicious. I think it is one of my very best recipes and I hope you will give it a try.”

– Carolyn

Method

This recipe goes faster if you prep everything ahead.

1. First, cut chicken into 1 inch pieces, set aside.
2. Dice onion and mince jalapeno.
3. Mince garlic separately.
4. Measure out all the spices into a small cup and stir with fork or tiny whisk until thoroughly blended. 
5. In a large soup pot, heat olive oil over medium heat and add diced onion and minced jalapeno. Cook 2-3 minutes until softened. 
6. Add the cut chicken pieces to the pot. Stir occasionally, until the chicken is no longer pink on the inside. 
7. Toss the minced garlic and the spices into the pot evenly over the chicken. Stir to make sure all the chicken pieces are coated. 
8. Add the chicken broth and beans and bring pot to a boil. 
9. Reduce heat to a low simmer for about 35-40 minutes. 
10. Using a potato masher, mash the beans and chicken until you can still see a few whole beans and pieces of chicken. 
11. Add can of corn and take pot off the burner. 
12. Now add the heavy cream. 
13. Serve immediately or cool, refrigerate and serve later.

Tips

• You may feel like you should make the recipe without the heavy cream, but please include it. It makes it totally creamy and delicious! This is still a very healthy recipe. 
• As with any Chili, it is so much better the second day. 
• You can top this Chili with corn tortilla strips, diced avocado, or grated Monterey Jack cheese though it’s perfect just as is.

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If you try this recipe, let me know what you think by sending me an email. I would love to hear from you!