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White Chicken Chili
Serves 6
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Ingredients:
| 4 chicken breasts, boneless skinless, grilled |
| 6 tablespoons butter, unsalted |
| 1 medium onion |
| 2 cloves garlic, minced |
| 1 red bell pepper, diced |
| 2 cups corn, frozen & thawed |
| 1/3 cup all purpose flour |
| 2 teaspoons ground cumin |
| 1 teaspoon ground coriander |
| 1 teaspoon dried chipotle flakes |
| 5 tomatillos, skins removed & chopped |
| 2 can cannellini or Great Northern beans, drained |
| 6 cups chicken broth |
| 3/4 cup heavy cream |
| 1/2 cup cilantro, chopped |
| Salt, to taste |
| 1 tablespoon lime juice |
Directions:
- Season chicken with salt, pepper & oil and grill until done. Let cool and dice chicken, set aside.
- In soup pot on medium-high heat add butter. When hot, add onion, garlic, pepper, cumin, coriander, corn & pepper flakes. Sweat all but do not brown, about 5 minutes.
- Then add flour, stir well and cook another 2-3 minutes. Next add tomatillos & cook for another minute. Add chicken broth, beans, corn and chicken. Bring to boil, then simmer for another 20 minutes. Finish with cream, fresh cilantro and lime juice. Garnish with scallions, tortillla strips or shredded pepper jack cheese.
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