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--- white_chicken_chili [2025/11/02 20:05] – created court
+++ white_chicken_chili [2025/12/29 16:37] (current) – jonah
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 Made on the occasion of Mimi, Papa, and Janine coming for dinner
+Yield: 4 to 6 servings
+Ingredients
+    * 2 tablespoons olive oil
+    * 1 large yellow onion, chopped
+    * 1 large jalapeño pepper, seeds and ribs removed, finely chopped
+    * 2 tablespoons minced garlic (about 5 cloves)
+    * 1 teaspoon dried oregano
+    * 1 teaspoon ground cumin
+    * ½ teaspoon sweet paprika or chili powder
+    * Pinch of cayenne pepper, to taste
+    * 1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)
+    * Freshly cracked black pepper
+    * 4 cups low-sodium chicken broth
+    * 2 (15-ounce) cans cannellini beans, rinsed and drained
+    * 2 (4-ounce) cans diced green chiles
+    * 2½ to 3cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)
+    * 1 cup fresh or frozen corn kernels
+    * Half a lime, plus lime wedges for serving
+Toppings:
+    * Shredded Cheddar or Monterey Jack cheese
+    * pickled jalapeño slices
+    * diced avocado
+    * sour cream
+    * chopped fresh cilantro
+    * crushed tortilla chips
+Step 1
+In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.
+Step 2
+Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.
+Step 3
+Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.
+Step 4
+Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.
 https://cooking.nytimes.com/recipes/1024345-white-chicken-chili?q=white%20chili