A white chili is usually made with chicken, although you could easily substitute turkey, and is a delicious alternative to a tomato-based chili. The creamy sauce begins with chicken broth and green chilies, then a few basic spices are added, and finally the chicken is blended in. (This is a great way to use up leftover chicken or turkey.) Adding just a bit of cream at the end of the cooking time adds a silky texture to the chili.
This is a fairly mild chili but but by adding a swirl of Sriracha Sauce or grated Monterey Jack cheese you can easily adjust the spice level to your own preference. My sous chef loved the Sriracha and my daughter loved the cheese, so everyone left the table happy. This chili is definitely on our list of new favorites.
2 TB Olive Oil
1 medium Onion, chopped
1 4-oz can Chopped Green chilies
4 TB Flour
2 tsp Cumin
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp White Pepper
2 16-oz cans Navy Beans
2 cups Chicken Broth
2 cups Chopped Cooked Chicken
3/4 cup Cream
Shredded Monterey Jack Cheese for Garnish
Sriracha Sauce for Garnish
In a large soup pot, cook onion in olive oil for 5 minutes, or until tender. Add chilies, flour, cumin, garlic powder, salt and white pepper, stir and cook for 3 minutes.
Add beans and chicken broth, stir and bring mixture to a boil. Reduce heat and simmer for 10 minutes or until thickened.
Add the cooked chicken and cook 10 minutes until the chicken it hot. Add the cream to the chili and stir to combine.
Garnish with grated Monterey Jack cheese or a swirl of spicy Sriracha Sauce. Enjoy!!