White Chicken Chili
Serves: 8
  • 6 cups vegetable broth
  • 4 boneless, skinless chicken thighs
  • 2 15-ounce cans white beans, drained
  • 1 large onion
  • 2 cloves garlic
  • 1 can green chiles
  • 1 jalapeƱo
  • ½ cup cornmeal
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 cup milk (I used soy)
  • 1 tablespoon olive oil
  • Salt to taste
  1. Bring a large pot of water to a boil and then add the chicken. Let cook about 30 minutes, or until there is no pink left and the chicken is fully cooked.
  2. Drain the water and let the chicken cool.
  3. Whisk the cornmeal and milk together in a medium bowl and set aside.
  4. Dice up the onion, garlic, and jalapeno (I took the seeds out of my jalapeno, but you could leave yours in if you like it extra spicy).
  5. When the chicken is cooled, use a fork and shred it into small pieces.
  6. In a large pot, sautee until soft the onion, garlic, and jalapeno in the olive oil, about 5 minutes.
  7. Add the vegetable stock, shredded chicken, and green chiles.
  8. Bring the chili to a light boil and then let simmer for 20-30 minutes.
  9. Add the cornmeal/milk mixture, cumin and cayenne pepper, salt and pepper to taste, and extra "chicken water" if needed.
  10. Cook for about 5-10 more minutes.
  11. Top with avocados, chips, or cilantro. Or all three!
  12. Serve hot, enjoy :)
I used chicken thighs because I decided to make this the day before thanksgiving, so there were no chicken breasts left at Publix. Haha, amateur food blogger problem. But I actually loved the chicken thighs. It was less meat than the breasts, but a perfect amount I thought. Also, you can change the amount of milk/cornmeal mixture you use depending on how thick you want the chili. More soupy, less mixture, more chiliy, more mixture! Mine was pretty thick. I also saved a few cups of my "chicken water" (the water from when I boiled the chicken) just in case my chili got too thick.
Recipe by Vivian & Me at http://vivianandme.com/white-chicken-chili/