White Chicken Chili - Eric Anwiler (Gimme Some Oven)

Prep Time: 5 minutes

Cook Time: 30 minutes
Total Time: 35 minutes

Yield: 6-8 Servings

Ingredients

• 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"

Method

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.