When I asked Devin what he would like for his last-day-of-the-9th-grade-eve dinner he thought White Chicken Chili would be good. He also informed me that it better taste like his Aunt Zan’s. He went to visit her in Washington, DC for a few days last summer right before school started and she made this for him… he has been talking about it ever since. This recipe is very similar to the one she makes but the recipe she shared with me called for a can of cream of chicken soup and an envelope of prepared taco seasoning. Zandria has cut out gluten and a lot of sugars and processed foods from her diet since last making the version she sent me so I’m sure she would like to know about this latest, greatest recipe I found.
I cooked everything in my dutch oven.
Devin announced that the chili was very, very good and gave it a thumbs up.
White Chicken Chili
Adapted from Fearless Homemaker
- 2 cans cannellini beans, drained
- 1 can hominy, drained and rinsed
- 1 large white onion, chopped
- 4 chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 stick unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth (I doubled the broth that her recipe called for because I like a soupier chili)
- 2 cups half and half
- 1 teaspoon hot sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- kosher salt and freshly ground pepper to taste (her recipe called for white pepper but I didn’t have any)
- 2 – 4 ounce cans of chopped, mild green chilies
- 1 1/2 cups Monterey Jack cheese, grated
- 1/4 cup fresh cilantro, chopped
- sour cream, for serving
- Start by dicing up the raw chicken breasts into the size chunks that you prefer. Heat a dutch oven to a medium heat and add the oil. When heated, add the chicken breasts chunks and salt and pepper to taste. Cook, stirring occasionally until done. Remove chicken and place in a medium bowl.
- Add onions and garlic. Cook for about 8 minutes until soft. Add the butter and when it is melted sprinkle the flour over everything and stir constantly for 3-4 minutes. Slowly add in the chicken stock, then the half and half. Turn heat down to medium-low. Bring mixture to a simmer (watch the heat and stir frequently so that the pan doesn’t scorch). Add chicken, beans, chilies and spices. Cook for about 30 minutes with the lid on stirring occasionally. Right before serving stir in the shredded cheese. Serve with a dallop of sour cream if desired. Devin ate his with some crushed tortilla chips.