Prep 20 mins
Cook 30 mins
All the white chili recipes I've come across are way too thin (like chicken soup) or way too dense (more like chicken salad than chili!) So, this is my "just right" white chili...
- 4 boneless skinless chicken breasts
- 1 tablespoon butter
- 1 medium onion
- 3 garlic cloves
- 2 (15 ounce) cans low sodium chicken broth
- 2 (15 ounce) cans white beans (Great Northern beans, Cannelli beans, etc.)
- 1 (8 ounce) can corn
- 2 jalapeno peppers
- 1 1⁄2 tablespoons cornstarch
- 3 tablespoons fat-free half-and-half or 3 tablespoons light cream
- 1 tablespoon Tabasco jalapeno sauce
- 2 teaspoons cumin
- fresh ground salt and pepper
- Parboil chicken for 10-15 minutes or until almost fully cooked. Allow to cool a bit and then cube.
- Melt butter in a stockpot, add chopped onion and garlic and saute 1-2 minutes.
- Add broth, cubed chicken, beans and corn.
- Add chopped Jalapeno pepper. If you like a milder chili, scrape out the seeds before chopping, and discard them.
- In a small bowl, mix cornstarch and half and half. Add mixture to stockpot.
- Bring to a boil, then reduce to simmer.
- Add Tabasco green pepper sauce, cumin, salt and pepper. (Sometimes I add a few pinches of fresh cilantro if I have it on hand) Simmer 10-15 minutes, stirring occasionally until everything is well mixed.