White Chicken Chili
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 pounds diced chicken breasts
  • ¼ c. canola oil
  • ½ Tbl cumin
  • ½ Tbl chili
  • ½ Tbl salt
  • 1 tsp white pepper
  • 1 oz. canola oil
  • 1 oz. butter
  • 2 Tbl dehydrated onion
  • 1 Tbl chopped garlic
  • 1 small can chopped green chiles
  • 1.5 oz. flour
  • 4 cups chicken stock
  • ⅛ c. salsa verde
  • 1 Tbl Chipotle Tabasco
  • ½ c heavy cream
  • 1 cup white beans
  • Garnish (optional):
  • Pico de Gallo
  • White Rice
  • Fresh Chopped Cilantro
Instructions
  1. In a large pan, heat canola oil.
  2. While the oil is heating, mix diced chicken and spices together in a separate bowl.
  3. Lightly brown the chicken in the heated oil, remove the chicken from the oil when it is browned and cooked throughout--don't overcook. Don't drain the pan.
  4. Heat additional oil and butter in the pan.
  5. Add onions and garlic and cook for about 30 seconds.
  6. Add the green chiles, stir to incorporate.
  7. Add flour, stir to incorporate and cook for about 1 minute.
  8. Slowly whisk in the chicken stock, whisk while adding to prevent lumps.
  9. Add salsa verde and tabasco and allow mixture to come to a slow simmer, once the mixture is simmering, add the chicken back to the pan.
  10. Simmer for about 7 minutes, then add heavy cream and white beans.
  11. Serve over white rice and garnish with pico and cilantro. (I also added a little more salsa verde to the top, because I love the flavor.)
Recipe by Life in the Green House at http://www.lifeinthegreenhouse.com/2015/09/white-chicken-chili.html