I never used to be a big fan of chili or beans. In the last few years I have realized that they are so versatile and comfortning though. So, when I fell in love with a White Chicken Chili from one of my favorite places in the area I knew I wanted to make some at home. And here it is. In fact, I think I like this one better than the one I was trying to replicate. This is hearty, flavorful and warming from the inside out. Perfect for fall and winter! :)
White Chicken Chili
2 T. Canola (or vegetable) Oil
1 Poblano Pepper, finely diced
1 Medium Onion, diced
3 Cloves Garlic, minced
1/2 to 1 lb chicken breast, cut up in bite size pieces
1 can Great Northern Beans, rinsed and drained
1 can Navy Beans, rinsed and drained
1 can White Kidney Beans, rinsed and drained
4 c. Milk
3 c. Water
1/2 t. Salt
1/2 t. Pepper
1/2 t. Chili Powder
1-1/2 t. of your favorite taco or smokey seasoning (you could also use cumin)
1/4 c. Corn Starch
1/3 lb. Monterrey Jack Cheese, shredded
1. Saute onion, garlic, poblano pepper and chicken, until the chicken has no more pink.
2. Add beans, milk and water bring to boil. Immediately turn to simmer once it's boiled.
3. Add salt, ground pepper, chili powder and taco/smokey seasoning then stir to combine. Simmer for 30 minutes.
4. Mix corn starch with a little water to make paste and stir into chili.
5. Slowly stir in shredded cheese until melted and combined. Serve immediately or let simmer until ready to serve. Enjoy!