Chili Blanco
Submitted by franciv
Creamy white chicken chili with white beans, green chiles, Monterey Jack cheese, and sour cream. A lighter, cheesier take on chili that’s ready in 45 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minNot all chili has to be red. This creamy white version proves there’s a whole other world of chili worth exploring.
Sauteed chicken breast joins white beans, diced green chiles, and jalapenos in a cumin-and-oregano-spiced broth that stays light and bright.
The game-changer is stirring in Monterey Jack cheese and sour cream at the end, turning the broth into something rich and velvety without making it heavy.
Top each bowl with extra sour cream, chopped green onions, cilantro, and diced tomatoes for color.
Pro Tips
- Cook the chicken first and remove it from the pot before building the base. This keeps the breast tender instead of rubbery from overcooking.
- Stir the cheese and sour cream in over low heat. High heat curdles the sour cream and makes the cheese stringy instead of smooth.
- Mash a few of the white beans against the side of the pot with a spoon to naturally thicken the broth.
Ingredients
Directions
In a 4-quart pot, over medium heat, sauté chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done.
Remove chicken from pot.
In same pot, over medium-high heat, sauté onions and garlic in remaining oil for 3 minutes.
Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more.
Add white beans, chicken broth and reserved chicken.
Heat to a boil; reduce heat. Simmer for 10 minutes.
Add cheese and sour cream; cook and stir until cheese melts.
Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.
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