White Chicken Chili

White Chicken Chili

from carlsbadcravings.com
45 min

Ingredients

  • 1 pound boneless skinless chicken thighs, patted dry (OR rotisserie chicken (see notes))
  • 1/2 large yellow onion (chopped)
  • 1 jalapeno seeded and minced (if you want spicy)
  • 1/4 cup flour
  • 4 cloves garlic (minced)
  • 2 14.5 oz. cans Great Northern Beans (drained and rinsed)
  • 1 15 oz. can cream style corn
  • 1 15 oz. can sweet corn (drained and rinsed)
  • 1 16 oz. jar mild salsa verde
  • 3 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 tablespoon Knorr® Granulated Chicken Bouillon
  • 2 teaspoons ground cumin
  • 1/2 tsp EACH smoked paprika, dried oregano, salt
  • 1 1/2 cups half and half

Directions

  1. 1

    Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.

  2. 2

    Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions and jalapenos; cook for 5 minutes. Add garlic and cook 30 seconds.

  3. 3

    Sprinkle in flour and cook one additional minute while stirring (it will be thick).

  4. 4

    Add chicken back to the pot followed by beans, creamed corn, corn, salsa verde, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.

  5. 5

    Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn't burn. Remove chicken to a cutting board, shred, then stir back into the soup. Stir in half and half and warm through.

  6. 6

    Add additional half and half or broth to thin to desired consistency if you like. Season with salt/pepper/cayenne pepper to taste. Serve with sour cream, crushed tortilla chips, chopped avocados and cilantro.