A Creamy Take on my Award Winning Chili: White Chicken Chili

Take half a can of cannellini beans (about 3/4 cup) and a half cup of chicken broth and place them in a blender or food processor.

Puree the beans and chicken broth until smooth and set aside.

In a large pot or dutch oven, melt 3 tablespoons of butter over medium heat.

Add 1 tablespoon of avocado oil to the melted butter.

Once the butter is melted, add 1 diced medium onion (about 1 heaping cup) and 2 finely chopped jalapenos (about 3 tablespoons).

Cook the onion and jalapenos together until the onion is softened, about 3 to 5 minutes.

Add 1 tablespoon of minced garlic and cook until fragrant, about 30 seconds.

Stir in 2 teaspoons of ground cumin, 1/2 teaspoon of onion powder, 1/2 teaspoon of ancho chili powder, 1/4 teaspoon of cayenne pepper (optional), 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of table salt. Mix well to bloom the spices.

Add the bean puree to the pot along with the remaining chicken broth (2.5 to 2.75 cups).

Add the drained and rinsed cannellini beans to the pot.

Add between 3.5 to 4 cups of shredded chicken (or diced chicken) to the pot.

Add 7 ounces of chopped green chilies (or two 4-ounce cans) and 1 tablespoon of fresh squeezed lime juice. Stir everything together.

Bring the mixture to a boil, then reduce the heat and let it simmer.

After simmering, stir in 1/2 cup of sour cream. If concerned about separation, temper it with some broth first.

Let the chili simmer for another 15 minutes to develop flavors.

Serve the chili hot, optionally topping with jalapenos, cilantro, cheese, and crushed corn chips.

Equipment Needed

Spice Level:

Dietary