White Chicken Chili

This recipe is loosely based on several recipes found online. I needed a base to identify the key seasonings, but beyond that I just did my own thing. Results were exceptional. You could also use cream cheese or sour cream to achieve the “white” in your chili. You could also add diced tomatoes- they aren’t my thing. Some people use shredded rotisserie chicken. Others used copious amounts of green chilies for heat. Most people use the cheese as a garnish- I liked it melted in, adding to the marrying of the flavors. This might just be a new favourite of mine.

White Chicken Chili

1 chicken breast, cut into bite-sized pieces

1 tsp olive oil

2 garlic cloves, minced

Salt and Pepper to taste

1 cup white cannelloni beans

1 cup black beans

1 cup corn, frozen or canned

1 cup chicken or vegetable broth, more or less as needed

¼ tsp cumin

¼ tsp oregano

¼ tsp coriander

1/8 tsp chili pepper flakes

¼ cup cream or milk (I use lactose-free half and half cream)

Cheese (optional)

In a medium pot, cook the chicken and garlic in oil until cooked through. Add salt and pepper to taste. Add the beans, corn, broth and seasoning. Stir well to combine. Add more seasoning as required. I am not a big ‘measurer’ so play with it until you get the chili flavor you like.

If you do not have broth you can dissolve bullion into water. I have done this with left over kale water and the results were still great. Reduce salt if using bullion. Add more or less liquid as required- chili thickness can be a personal preference.

Simmer until everything is warmed through. Pour in cream and cook until bubbling again, stirring so that it doesn’t burn. Remove from heat. Grate or slice your favourite cheese into the soup. I use thinly sliced lactose-free mozzarella. Allow to sit until slightly thickened.

Serve and enjoy!

Yield should be enough for two people.