Introduction

Have you ever had a comforting bowl of white chicken chili? If not, you are in for a treat! This Best White Chicken Chili recipe is perfect for chilly days when you need a warm, flavorful, and satisfying dish. Packed with tender shredded chicken, white beans, and a blend of mouthwatering spices, this chili recipe will become your new favorite comfort food.

Ingredients

– 1 1/2 pounds boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1 large onion, chopped

– 3 cloves garlic, minced

– 2 cans (15 oz each) white Great Northern beans, drained and rinsed

– 1 can (4 oz) diced green chilies

– 4 cups low-sodium chicken broth

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– 1/2 teaspoon ground coriander

– Salt and pepper to taste

– 1 cup whole milk or half-and-half

– 2 tablespoons masa harina or cornmeal (optional)

– Fresh cilantro, chopped (for garnish)

– Sliced fresh jalapeno (for garnish)

– Shredded Monterey Jack cheese (for garnish)

Instructions

1. Begin by cooking the chicken. Place the boneless, skinless chicken breasts in a large pot and add enough water to cover them. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 20 minutes until the chicken is fully cooked.

2. Remove the cooked chicken from the pot and allow it to cool slightly. Using two forks or your fingers, shred the chicken into bite-sized pieces. Set aside.

3. In a large soup pot or Dutch oven over medium heat, warm the olive oil. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.

4. Add the drained and rinsed white beans, diced green chilis, shredded chicken, and low-sodium chicken broth to the pot. Stir well to combine.

5. Season the mixture with ground cumin, dried oregano, ground coriander, salt, and pepper. Bring the chili to a simmer over medium heat. Cover and let it simmer for about 30 minutes, stirring occasionally.

6. In a small bowl, whisk together two tablespoons of masa harina or cornmeal with 1/4 cup of the milk or half-and-half. The mixture should be smooth without any lumps.

7. After the chili has simmered for 30 minutes, stir in the masa mixture and remaining milk or half-and-half. This will help thicken your chili and add creaminess.

8. Continue to simmer for an additional 10-15 minutes until your white chicken chili reaches your desired consistency.

9. Serve hot in individual bowls. Garnish with fresh chopped cilantro, sliced jalapenos, and shredded Monterey Jack cheese as desired.

This Best White Chicken Chili recipe is not only delicious but also easy to make – perfect for busy weeknights or when you need a comforting meal to warm you up from head to toe. Give this recipe a try, and we’re sure you’ll agree that it’s the best white chicken chili you’ve ever tasted!