Mmmmm, fall is in the air. We are having cooler nights, which makes for the perfect reason to start making chilis. This is my own recipe. It’s a mild chicken chili (I have three little ones), but it still is packed with flavor. Feel free to add some cayenne pepper if you want a kick.
This is also a simple recipe. You really could throw it together in 30 minutes, and it still tastes like you worked hours on it.
White Chicken Chili Recipe
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1 onion, chopped
- 1 (14oz) can of organic corn
- 2 (14 oz) cans of organic navy beans
- 1 (7oz) can diced green mild chiles
- 1 cup shredded, cooked chicken
- 3 cups water
- 2 tbsp Better than Bouillon chicken base
- 2 tsp chili powder
- 2 tsp cumin powder
- 1/2 tsp black pepper
- 1/4 cup heavy whipping cream
- Optional toppings: shredded cheddar, sour cream, tortilla chips
Melt butter over medium heat in a dutch oven on the stovetop. Add flour and whisk until bubbly. Stir in chopped onion. Reduce heat to low and allow onion to cook down, about 4 minutes.
Add corn, navy beans, chiles, chicken, water, chicken base, chili powder, cumin, and pepper. Stir until combine. Increase heat to medium, and bring to a simmer. Reduce heat back to low, and simmer for 20 minutes. Before serving, whisk in heavy cream.
Top with cheddar cheese or sour cream, and serve with tortilla chips.
Variations: You will see that in a lot of the recipes that I post, I add organic ingredients. This isn’t a must, and you can substitute for non organic if desired. I choose to buy organic as much as I can, especially when you can get it for fairly cheap on products such as beans.