White Chicken Chili Recipe

This is a recipe Noah's mom gave to me when we got married.  It is a favorite in our house, especially during the colder months.

To save time I will cook the chicken in the crockpot either the day before or the morning of the day I am planning to make this chili.  When the chicken reaches 165 degrees Farenheit I immediately take it out of the crockpot and use the paddle attachment of my stand mixer to shred it in the bowl of the stand mixer.  It is very important that you shred the chicken while it is still hot.  It will become more difficult to shred as it cools down.

We usually don't include the can of green chilies so that the chili isn't too spicy for the kids.  Sometimes I'll use cheddar cheese if I don't have Monterey Jack around.  I also always make this recipe with milk because we never have half-and-half.

Even with the above changes, this chili is still super delicious and a crowd-pleaser.

White Chicken Chili

2 cans white beans

1 large onion, chopped

2 garlic cloves, crushed

1 1/2 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1 4 oz can mild green chilies, chopped

3/4 cup Monteray Jack cheese, shredded

1/2 cup sour cream

1 cup half and half

1/2 tsp cayenne pepper

1/2 stick butter

1 lb boneless, skinless chicken breast

1/4 cup flour

1 1/2 cup chicken broth (more or less depending on desired consistency)

Heat a large cast iron skillet over medium heat with some butter and oil.  Coat chicken with salt, pepper, and chili powder and place in skillet.  Leave them five minutes until browned, then flip over, cook through.  Remove from pan, when cooled, shred with fingers or forks.

Cook onion and garlic in same pan with 1 tbsp butter until soft.

In heavy pot, melt remaining butter over medium-low heat and whisk in flour, stir constantly for three minutes.  Stir in onion and garlic gradually, add broth and half and half, whisking constantly.  Bring to boil then simmer, stirring occasionally for five minutes or until thickened.  Stir in spices, add beans chilies, chicken and cheese.  Cook over medium-low heat, stirring occasionally for 20 minutes.  Add sour cream.  

Serve with tortilla chips, cilantro, cheese, jalapenos, tomatoes as desired.