Most Delicious White Chili

Most delicious white chili earns its name through cheese-and-chicken alchemy. Poached chicken breast gets diced, then simmered with great northern beans, mild green chiles, and a quart of chicken stock seasoned with cumin, oregano, and a quiet hit of clove. The clove is the surprise note. Just an eighth-teaspoon adds a warm, almost smoky baseline that white chili usually misses.

The melt is where the magic happens. Twenty ounces of grated Monterey Jack goes into the simmering pot, where it stretches into the broth and turns the chili into something between a soup and a queso. The result is creamy without any actual cream, with the chicken and beans suspended in a glossy, melted-cheese-thickened sauce.

The spice profile is dialed for a wide audience. A quarter teaspoon of cayenne and the mild green chiles give the chili gentle warmth without setting anyone’s mouth on fire. The bowl-side condiments do the heavy work for those who want more heat: sour cream cools, chopped jalapenos kick everything up. Serve with warm flour tortillas, cornbread, or tortilla chips for scooping.

Pro Tips

• Don’t use pre-shredded cheese. The anti-caking powder prevents smooth melting. Grate from a block for the silkiest sauce.
• Reserve the chicken poaching water and use it in place of some of the stock. Free flavor and richer body.
• Stir constantly when the cheese goes in to prevent it from clumping or sticking to the bottom.
• The chili thickens dramatically as it cools. Thin leftovers with a splash of stock when reheating.

Variations

• Swap green chiles for fire-roasted poblanos for a smokier, deeper chili flavor.
• Add a cup of frozen corn in the last 5 minutes for extra sweetness and color.
• Use pepper jack in place of Monterey Jack for a built-in kick of heat in every bite.