White Chili
White chili?! Kick up the conversation by surprising your guests with something unexpected. Jam-packed with flavour this recipe is sure to become a fast favourite.
Ingredients
- 4 pc boneless, skinless chicken thighs
- ½ cup onion, small dice
- 1 clove garlic, minced
- 1 L chicken stock
- 1 can (19oz) white kidney or cannellini beans, drained and rinsed
- ¾ cup frozen corn
- ½ tsp ground cumin
- ¼ tsp dried oregano
- ¼ tsp smoked paprika
- 1 tbsp canola oil
- ½ cup 35% cream
- 2 tbsp sour cream (optional)
- 1 cup Cracker Barrel jalapeño cheddar cheese, grated
- 1 pc jalapeno
- 2 pc green onion
- 4 sprigs cilantro
- Salt and Black Pepper to taste
Preparation
- On the stovetop preheat a large pot over low-medium heat. Add canola oil followed by onions. Cook until the onions being to soften and become translucent.
- Add in garlic and cook until fragrant. Be mindful not to caramelize or burn the garlic.
- Stir in spices, cook for 1 minute before adding in the chicken thighs, chicken stock and cream.
- Increase heat to medium and bring the mixture to a simmer. Simmer until chicken is cooked through (165F), approximately 12-14 minutes.
- Use tongs or a slotted spoon to remove cooked chicken from liquid and set aside to cool down.
- While chicken is cooling down add beans, corn and grated cheese, Stir to combine.
- When chicken is cool enough to handle pull the meat apart into strips using tongs or two forks.
- Add the chicken back into the pot and allow to simmer for 3-5 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot. Taste for salt and pepper.
- Garnish with Cracker Barrel jalapeño slices, green onion, cilantro and extra cheese and sour cream if desired.