Pioneer Woman White Chicken Chili
The Pioneer Woman's White Chicken Chili makes a satisfying and comforting meal and is full of flavor.
Ingredients
- 3 cups Cooked Chicken shredded
- 1 medium Onion diced
- 4 cloves Garlic minced
- 2 4 ounce cans Green Chiles chopped
- 16 ounces Great Northern Beans rinsed
- 8 cups Chicken Broth
- 1 medium Jalapeño sliced
- 1 1/2 tablespoons Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Ground Cayenne Pepper
- pinch of Salt to taste
- small pinch White Pepper to taste
- 1 cup Whole Milk
- 2 tablespoons Cornmeal
- 1/2 cup Monterrey Jack Cheese or to taste
- tablespoon Sour Cream for garnish
- 1 sprig Chopped Cilantro for garnish
Instructions
- Saute the onions and garlic in a dutch oven medium-high heat for around 2 minutes.
- Add the rinsed beans and chopped green chiles, then pour in the chicken broth.
- Add the sliced jalapenos and season with salt, pepper, and cumin.
- Cover, turn the heat to low and cook for 2 hours, until the beans are done. Add the 3 cups of cooked chicken halfway through the cooking time.
- Once the beans are done, mix the cornmeal with the milk and add it to the chili.
- Cook for 10 more minutes, until thickened.
- Adjust the seasoning to taste, adding cayenne pepper and paprika if required.
- Add the desired amount of Monterey Jack cheese to the pot and stir until melted.
- Serve in a bowl, garnished with cilantro, sour cream and extra cheese, with rolled up warm corn tortillas on the side. Pico de gallo and guacamole also make great accompaniments, if available.