white chicken chili

Ingredients:

½ pound shredded rotisserie chicken

2 tablespoons unsalted butter

1 medium yellow onion, chopped

½ jalapeno, seeded and minced 

2 tablespoons flour

2 cloves garlic, minced

1 14.5 oz. can cannellini beans, drained and rinsed

1 8 ounce can sweet corn drained and rinsed

1 8 ounce can cream style corn

1 cup mild salsa verde

1 ½ cups chicken broth

1 teaspoon granulated chicken bouillon

1 teaspoon ground cumin

¼ teaspoon smoked paprika

¼ teaspoon dried oregano

¼ teaspoon salt

4 ounces pepper jack cheese, shredded

¾ cup half and half

Garnishes:

Red salsa

Sour cream

Chopped cilantro

Directions:

In a large pot melt 2 tablespoons butter over medium low heat. Add the chopped onion and jalapenos and cook for 5 minutes. Add the garlic and cook 30 seconds. Sprinkle in two tablespoons flour, stirring constantly cook for an additional minute.

Add the beans, corn, creamed corn, salsa verde, chicken bouillon, cumin smoked paprika, oregano, and salt. Whisk in the chicken broth. Add the shredded chicken.

Bring to a boil then lower the heat and simmer for 10-12 minutes. Add the shredded cheese. Mix well. Stir in the half and half and warm through.

Add additional broth to thin to desired consistency. Season with salt, pepper, and/or cayenne pepper to taste. Serve with red salsa, sour cream, cand chopped and cilantro.

Serves 4