**We interrupt your regularly scheduled foodie talk for a brief announcement — I GOT A NEW COMPUTER!!!!**
Ok, I know that the Apple store is always packed and people buy new computers all the time. But I am the ridiculously proud owner of a new computer today — one that will not shut down on me 3+ times a day, one that is splatter-free (sorry – watch a little too much Hulu in the kitchen!), and one that, um, WORKS. My last Macbook gave me a mostly-awesome last 6 years, but I am ready to retire it and finally have a pretty new screen to edit photos and talk with you all. Hallelujah!
Alright, back to this White Chicken Chili. I realized recently that I don’t have a post on Gimme Some Oven for this soup, which was one of my absolute favorites growing up!! Granted, we used to make it with canned cream of chicken soup (no judging – it was good!). But a few years ago, I switched to making it completely homemade, and also a bit “lighter” (milk instead of cream), and I still love it as much as ever. Whenever I make it, though, I still always serve it in bowls lined with warm tortillas just like my Mom did.
So cheers to comforting soups, and “comforting” new computers!!!
Yield: 6-8 servings
White Chicken Chili
A delicious, easy and “lighter” take on classic White Chicken Chili. Always a crowd-pleaser, and always so comforting!
- 1 Tbsp. olive oil
- 1 medium white onion, diced
- 1 jalapeno, chopped (you can remove the seeds for less heat)
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3-4 cups cooked, shredded chicken
- 2 (4 oz.) cans chopped green chiles
- 2 cans white beans (I used Great Northern)
- 1 Tbsp. cumin
- 1 tsp. dried oregano
- 1/8 tsp. cayenne pepper
- pinch of white pepper
- 1 cup whole milk
- 2 Tbsp. masa harina (optional thickener)
- salt and pepper, to taste
- optional garnishes: shredded Monterrey Jack cheese, sliced avocados, sour cream, chopped fresh cilantro, salsa, warm tortilla “bowls”
Heat oil in a large stockpot over medium-high heat. Add onion and jalapeno, and saute for 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant.
Add the chicken broth, cooked chicken, green chiles, white beans, cumin, oregano, cayenne and white pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low and cover. Let simmer for at least 10-15 minutes.
10 minutes before serving, whisk together the whole milk and masa harina in a separate bowl until combined. Then add the mixture to the soup and stir to combine. Increase heat to medium high, and stir the soup until thickened, about 5-10 minutes. Season with salt and pepper.
Serve with optional garnishes.