Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 jalapeño, cored and chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 to 4 cups shredded cooked chicken
- 2 (4-ounce) cans chopped green chiles
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1/2 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 2 cups whole milk
- Fine sea salt and freshly ground black pepper, to taste
Garnishes
- Chopped fresh cilantro
- Crumbled tortilla chips
- Diced avocado
- Sliced jalapeños
- Shredded Monterrey Jack cheese
- Sour cream
Instructions
- Sauté the veggies: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and chopped jalapeño and sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently until fragrant. Stir in the flour until evenly combined and cook for another minute, stirring constantly to prevent burning.
- Simmer the chili: Gradually add the chicken stock while stirring to combine with the flour mixture. Add shredded cooked chicken, chopped green chiles, drained beans, corn, ground cumin, and dried oregano. Bring the mixture to a simmer; then reduce heat to medium-low and continue simmering uncovered for about 5 minutes to let the flavors meld.
- Add the milk and finish simmering: Stir in the whole milk and continue simmering gently for another 5 minutes, allowing the chili to thicken slightly and become creamy.
- Season to taste: Taste the chili and season generously with fine sea salt and freshly ground black pepper according to your preference, stirring well to blend the seasoning.
- Serve warm: Ladle the chili into bowls and top with your choice of garnishes such as chopped cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese, and sour cream for added flavor and texture. Enjoy immediately while warm.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Adjust the heat by adding more or fewer jalapeños, or omit for a milder chili.
- For a thicker chili, simmer a bit longer after adding the milk.
- Garnishes can be customized to individual preferences or dietary needs.
- Great Northern beans can be substituted with cannellini beans if preferred.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
