White Chicken Chili
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Serves 6to 8
The addition of chiles and corn give this warming chili a little Tex-Mex flair. Using masa to thicken the chili also is a fun touch that’s in line with the flavor profile. Adjust to your spice tolerance and your preferred bean-to-meat ratio. Adapted from the Food Network.
INGREDIENTS:
5to 6boneless, skinless chicken breasts 1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander 3 teaspoons dried oregano
1 teaspoon paprika 1 teaspoon red pepper flakes
Kosher salt and ground white pepper 3 (15-ounce) cans Great Northern beans, drained
4cloves garlic, minced 3 (4-ounce) cans green chiles, chopped 2 medium onions, diced
1 jalapeño, sliced, seeds removed
4 cups chicken broth 1 cup whole milk
1/4 to 1/2 cup masa
1 1/2 cups frozen corn 1/2 cup grated Monterey Jack cheese, plus more for serving Sour cream, for serving Chopped fresh cilantro, for serving
DIRECTIONS:
Add the chicken breasts to a slow cooker. In a small bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and salt and pepper. Sprinkle mixture over the chicken. Add the beans, garlic, canned chiles, onions and jalapeño. Pour in the chicken broth, put the lid on and cook on high until the vegetables are soft and the flavors are combined, about 5 hours.
Mix the milk with the masa (more masa for thicker chili) and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, stirring. Sprinkle with 1/2 cup Monterey Jack cheese, stirring to melt. Taste and adjust seasonings as necessary.
To serve, ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro.