White chicken chili

From the kitchen of Riley Hendrickson of Belleville, Wisconsin


1 teaspoon chili powder
1/2 teaspoon each: cumin, oregano, salt, mustard powder
1/4 teaspoon black pepper
1 pinch red pepper flakes
3 tablespoons butter
1 yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic
3 tablespoons flour
6 cups chicken broth
1/3 cup half and half
2 cans cannellini beans, drained and rinsed
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
2 cans mild green chilies
1 1/2 pounds chicken breast
1 can whole kernel corn
8 ounces cream cheese, softened

Combine seasonings and set aside. Melt the butter in a large pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner. Add beans, seasonings, hot sauce, Worcestershire sauce and green chilies. Bring to a boil. Let boil for 15 minutes, uncovered, then reduce to a simmer. Season each side of the chicken with salt and pepper. Add the chicken and the corn to the pot and let it simmer for 15-20 minutes, uncovered. Stir occasionally. Remove the chicken and shred it once cooked through. Return to the pot. Reduce heat to low and stir in the softened cream cheese. Stir until cheese is melted.


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