White Chili#1
Submitted by dep911
Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minForget everything you think you know about white chili being bland. This one brings serious heat and serious depth.
Fresh jalapeños, grated ginger, and sage sautéed with scallions and yellow bell pepper create an aromatic base that smells like a reason to skip takeout. Chicken breast pieces get cooked in that fragrant butter, then pulled aside while you build a silky cream sauce from a roux, heavy cream, and chicken broth.
Corn, great northern beans, and the chicken all come back together for a 30-minute simmer that melds everything into a thick, warming bowlful. Pile grated Monterey Jack on top and grab a wedge of cornbread.
Chef Tips
- Seed the fresh jalapeños for moderate heat. Leave a few seeds in if you want to feel the burn.
- The ginger is what sets this apart from most white chilies. Fresh grated makes all the difference, so don’t substitute dried.
- Build the roux slowly, whisking constantly as you add the cream and broth. No lumps allowed.
- For extra fire, stir in pickled jalapeños and a splash of their brine at the end.
Ingredients
Directions
CHICKEN MIXTURE: Melt butter in a 5 quart pan.
Sauté scallions, yellow pepper, garlic, fresh jal apenos, ginger, salt, sage and cumin.
Add chicken and cook until just done.
Do not overcook.
Remove chicken from pan and set aside.
SAUCE: Melt the 3 Tb butter in the same pan.
When bubbling, add flour, and whisk brisk ly while adding cream.
When smooth and thick, add chicken broth. Stir until ble nded. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desire d, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled j alapenos with a little juice. Serve chili hot, topped with grated cheese and ac companied by corn bread.
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