I saw her make this recipe on one of her Food Network episodes a couple of months ago, and I couldn’t get to the store to cook this fast enough. I made it for lunch one day and then froze the leftovers. They held up really well (I just finished my last bowl this week – gotta make more).
PW’s Hearty White Chili
3 cups cooked, shredded chicken (buy it already like this at the store, or throw some boneless, skinless chicken breasts in the Crock Pot with some chicken broth and cook until they’re done – low for 4 hours or high for 8 hours)
2 tbs. EVOO
1 yellow onion, diced
4 garlic cloves, minced
2 cans mild green chiles, chopped (leave this out if you don’t like spice)
1 lb. dried Great Northern Beans, rinsed and drained
8 cups chicken stock
1 jalapeño, sliced (removed seeds/membranes if you don’t like spice)
1 1/2 tbs. ground cumin
White ground pepper, to taste (I use about 1 tsp.)
1/2 tsp. paprika
1/2 tsp. cayenne pepper
Kosher salt, to taste
1 cup whole milk
2 tbs. masa (corn flour) or cornmeal
Garnish with shredded Monterey Jack cheese, sour cream, cilantro, avocado, tortilla chips, or pico de gallo
In a large Dutch oven over medium-high heat, heat the olive oil until simmering. Add the onion and cook until softened (about 5 minutes). Add the garlic and cook an additional minute, stirring occasionally. Add the green chiles, beans, chicken stock, and jalapeños, stirring to combine. Season with cumin, white pepper, paprika, and cayenne. Cover and reduce heat to low. Cook, stirring occasionally, until beans are tender (about 2 hours). About an hour into the cooking, add the chicken to the pot and stir to combine.
When the beans are cooked, season to taste with salt. Then, whisk the milk and masa together. Pour into the chili, stir, and cook until thickened (about 10 minutes). Check seasonings to taste. Garnish with your desired toppings.
Chili freezes well for up to 6 months.