It’s snowing outside. Again. The heat is turned up, but you’re still cold, pulling your sweater tight around you. You know it’s time to make dinner, but unmotivated, you have been procrastinating much too long. That’s how you know it’s time for chili.
Not just any chili. This white chicken chili will keep you warm when the weather is frightful. Spiced with green chilies and thickened with tomatillos, this is one chili that will hit the spot and get you ready to venture out into the white and shovel all the snow that just fell on your front steps.
Yes. It’s true. White chicken chili will qualm the desire to purchase the heavy duty snow blower your neighbors are lauding over you with their perfectly clean walkway. And if white chili isn’t your thing, head over to Food for My Family for this hearty steak chili recipe.
White (and Green) Chicken Chili
2 tablespoons olive oil
1/2 cup diced onion
3 cloves garlic, minced
3 tablespoons butter
1/4 cup flour
1/2 cup whole milk
7 ounces diced green chilies
11 ounces tomatillos, diced
2 cups cooked chicken
3 teaspoons cumin
1/2 teaspoon cayenne pepper
2 cups chicken broth
3 cups navy beans (2 cans Bush’s Beans Navy Beans)
salt and pepper
Add oil to a large stockpot over medium-high heat. Saute onions until translucent, about 7 minutes. Stir in garlic and butter. When the butter is melted, whisk in flour. Cook for three minutes. Whisk in milk until smooth. When no lumps remain, add in chilies, tomatillos, chicken, cumin and cayenne. Stir to combine and allow to cook for 1 minute. Add in chicken broth and beans. Salt to taste and allow to simmer for at least 30 minutes or until broth thickens and becomes thick and gravy-like in consistency.
Top with your favorite chili toppings. May I suggest asadero cheese, sour cream and a bit of chopped green onion?
Makes 5-6 servings.