White Chicken Chili (Whitney) 6-8 servings
3 cups cooked shredded chicken
4 c chicken broth
1 cup of water
3 cans(15 oz) white northern or cannellini beans rinsed and drained
1 T salted butter
1 T olive oil
1 medium onion, chopped
2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)
4 cloves of garlic minced
8 oz of minced diced green chilis ( I used only 1 can)
1 cup corn (I used whole can) drained
juice of 1 lime
1 1/2 t cumin
1/2 t ancho chili powder
1/2 t dried oregano
1/2 t kosher salt
1/2 t black pepper
1/4 t smoked paprika
1/4 t cayenne pepper (I omitted)
1/2 c sour cream or plain greek yogurt
Toppings (optional)
sour cream
shredded monterey Jack cheese
chopped cilantro
sliced avocado
green onion chopped
corn chips
INSTRUCTIONS:
Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth. Set aside
Melt butter with olive oil
Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.
Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer
Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken. You can see where I made it not so spicy.
Top with your favorite toppings
