White Chicken Chili at home
- Yield 4
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
White Chicken Chili at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 jalapeño, cored and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- fine sea salt and freshly-ground black pepper
- garnishes: chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream
Method
Sauté the veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Tip in the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
Let it bubble gently. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a let it bubble gently, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
Salt Give the soup a taste, and season generously with salt and pepper as needed.
Plate Plate warm, topped with your favorite garnishes, and enjoy!
