Is anyone else ridiculously nostalgic this time of year? Man, I’ve got it bad. I was running around Lake Harriet the other day to Coldplay’s Sky Full of Stars, and I could just feel it. It’s so subtle, and so fleeting, and so exciting. I relish Fall. And my taste buds immediately turn to something soothing and warm. This version of White Chicken Chili with additional spices will have your taste buds singing.
- 2 (14.5-ounce) cans white beans
- 1 Tbls. canola oil
- 1 medium jalapeno pepper, minced
- 1 can green chilies
- 1 large onion, minced
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 Tbls. ground cumin
- 1 1/2 tsp. ground coriander
- 1 tsp. ancho chili powder
- 1 tsp. oregano flakes
- 1/4 tsp. cayenne pepper
- 5 cups chicken broth
- 1/2 cup heavy cream or half-n-half
- 1 lime, juiced
- 3–4 cups shredded cooked chicken (you can use a rotisserie chicken if you like)
- 1/4 cup chopped cilantro leaves
- Sour cream
- Tortilla chips,crushed
- shredded white cheddar cheese
- Drain and rinse the canned white beans. Set aside. Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, chiles, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper to taste.
- Add the cumin, coriander, and chili powder, oregano, and cayenne pepper, and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, lime juice, and cream and bring to a simmer. Add the beans and chicken and continue to simmer for 20 more minutes.
- Finally, taste for seasoning, and adjust if necessary. Stir in the cilantro and simmer until heated through, about 5 more minutes.
- Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and cheese.