Description
A delicious and lighter take on Tex-Mex white chicken chili. Always a crowd-pleaser, and always so comforting!
Ingredients
Scale
- 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
- 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
- garnishes: chopped fresh cilantro, crumbled tortilla chips, diced avocado, sliced jalapeños, shredded Monterrey Jack cheese and/or sour cream
Instructions
- Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and jalapeño, and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and sauté for an additional 1-2 minutes, stirring frequently, until fragrant. Stir in the flour until it is evenly combined and sauté for 1 more minute, stirring frequently.
- Simmer. Gradually add in the chicken broth, stirring until combined. Stir in the cooked chicken, green chiles, beans, corn, cumin and oregano. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low and continue simmering for about 5 minutes. Stir in the milk and continue simmering for 5 minutes.
- Season. Give the soup a taste, and season generously with salt and pepper as needed.
- Serve. Serve warm, topped with your favorite garnishes, and enjoy!