This white chicken chili has chicken, white beans, and a flavorful creamy cornmeal base. So easy to make and delicious served with tortilla chips!
SCALE
INGREDIENTS
- 4 large boneless, skinless chicken breasts
- 2 green bell peppers
- 1 large yellow onion
- 1 jalapeno
- 1 can diced green chiles (optional)
- 1.5 tablespoons butter
- 2 14-ounce cans white beans, rinsed and drained
- 3.5 cups chicken or vegetable broth
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- salt to taste
- ¼ cup cornmeal
- ¼ cup milk
INSTRUCTIONS
- Bring a large pot of water to boil. Add the chicken breasts and cook for 30 minutes or until cooked through and no pink remains. Drain water; allow chicken to cool. When cool, shred with two forks and set aside.
- Combine the cornmeal and milk in a small bowl and allow mixture to rest as you prepare the soup (the cornmeal will soak up the milk which helps it soften).
- Finely dice the bell peppers, onion, and jalapeno. Melt the butter in a large pot over medium high heat. Add the peppers and onions and sauté until soft, about 8-10 minutes.
- Add the beans, chicken, broth, and spices to the pot. Stir to combine and bring to a low boil. Cover and simmer for 20-30 minutes.
- Add the cornmeal and milk mixture. Simmer for another 10 minutes, stirring occasionally to prevent burning on the bottom of the pan. Remove from heat and let stand for 10 minutes to thicken.
- Top with sour cream, cilantro, and tortilla chips.
NOTES
Each serving is one heaping cup of chili.
