A scrumptious, clean and “lighter” take on classic White Chicken Chili. Always a crowd-pleaser, and usually so comforting!
- 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
- 3–4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans
- 1/2 cup whole-kernel corn (optional)
- 1 tablespoon cumin
- 2 cups warmed milk (I used 2%)
- Kosher salt and black pepper, to taste*
- optional “tortilla bowls”: flour tortillas**
- optional garnishes: shredded (or ribbon-ed) Monterrey Jack cheese, sliced avocados, sour cream, chopped fresh cilantro
- Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring occasionally.
- Gradually add in the chicken broth, stirring until combined. Then stir in the cooked chicken, green chiles, white beans, corn (if using), and cumin. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the warm milk until combined. Then give the soup a taste, and season generously with salt and pepper to taste.
- Serve warm in bowls (adding tortilla “bowls” if you’d like), topped with your desired garnishes.
*I used 1 heaping teaspoon of salt, and about 1/4 teaspoon black pepper. But salt levels will vary depending on your preference, plus the brand of chicken stock that you use.
**I used large soft flour tortillas to make tortilla “bowls” for my soup.
Recipe slightly updated December 2016.