My recipe is an adaptation/combination of Jenna's 30 minute version and Pioneer Woman's 2 hour version. Jenna's adds cubed chicken breasts (raw, added right to the pot in the beginning) where Pioneer Woman's calls for shredded chicken (cooked, added towards the end of the process.) I had breasts defrosted so I cubed them and went that route. I incorporated more of the spices plus a jalapeno that Pioneer Woman's called for, where Jenna's used fewer spices/no jalapeno. And so on and so fourth until I had I created a spicy, more soupy, but also creamy version that I'm proud to call my own. I suggest you jump on this bandwagon ASAP not because everyone else is, but because this is about the tastiest, most delightful, hearty, soul warming bowl of comfort with leftovers that go on for days. Trust me, and trust the aforementioned bloggers and friends who've made it too.
1 lb boneless skinless chicken breast, cubed1 whole medium onion, diced
4 cloves garlic, minced1 tablespoon olive oil
2 cans cannellini beans, rinsed and drained2 14.5 ounce cans chicken broth
2 4 ounce cans chopped green chilies1 whole jalapeno, diced
1 tsp cumin1 tsp oregano
1 tsp salt1/2 tsp paprika
1/4 tsp cayenne pepper1/4 tsp white pepper
1 cup whole milk2 tablespoons cornmeal
sour cream for garnishshredded monterey jack cheese for garnish
cilantro for garnishwarm tortillas for dipping
In a large pot over medium high heat add olive oil and saute the onions and garlic for two minutes. Add the chicken and saute for about six minutes more, or until the chicken is seared and the onion is translucent.Add the cannelini beans, green chilies, jalapeno, chicken broth and spices and bring to a boil. Reduce heat and simmer for 30 minutes. Then mix the milk with the cornmeal and pour into the chili. Cook for an additional 10 minutes to thicken.
Garnish with shredded cheese, sour cream and cilantro. Serve alongside warmed flour tortillas. The end result is creamy broth with a consistency that dances a fine line between soup and stew with hearty chunks of tender white chicken and smooth cannelini beans in every spoonful. With a spice that you can embrace, it lingers long enough to clear the sinuses without overwhelming the palate. Thinly shredded Monterey Jack cheese coats the surface in melty goodness and a spoonful of sour cream adds a cool contrast. A dash of cilantro adds brightness both in color and flavor. Creamy White Chicken Chili - make some tonight!