White Chili 2

White chili swaps the red sauce of standard Tex-Mex for the green-and-cream profile of New Mexican cooking. Diced green chiles, cumin, and oregano build the savory base, while great northern beans simmer down until they start to break and thicken the broth on their own.

Don’t skip the quick-soak step. Boiling the beans for two minutes, then resting them covered for an hour, gives you the same tender result as an overnight soak in a fraction of the time. The pre-soak also pulls off the indigestible sugars that cause digestive trouble later.

Cayenne brings the heat to a low simmer, while cooked, diced chicken goes in late so it stays moist instead of stringy. The final move is the Monterey Jack, stirred in off heat until it melts to a glossy finish that turns the whole pot creamy without any actual cream.

Chef Tips

• Use full-fat Monterey Jack and shred it yourself. Pre-shredded cheeses are coated in starch that prevents smooth melting.
• Reserve a cup of beans before adding chicken, mash them, and stir back in for an even thicker, creamier broth without dairy.
• Two cans of mild green chiles give a balanced flavor; swap one for hot if you want more punch.
• Toast the cumin in a dry pan for 30 seconds before adding to wake up its earthy oils.

Variations

• Stir in a cup of frozen corn in the last 10 minutes for a sweeter, more colorful chili.
• Top with diced avocado, cilantro, and a squeeze of lime instead of more cheese.
• Use a roasted poblano or two in place of canned chiles for fresher, smokier flavor.