White Chicken Chili

By Texaschef11

Ingredients

• 1 rotisserie chicken
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cans chopped green chilis
• 2 chipotle chilis in adobo sauce, pureed
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon cayenne pepper
• 6 cups chicken broth
• 3 cans Great Northern beans, drained and rinsed
• 1/4 cup warmed, whole milk
• 2 tablespoons masa harina (corn flour) or fine cornmeal
• Salt and pepper to taste
• Sour cream, shredded Monterey Jack cheese and fresh cilantro for garnish

Preparation

Step 1

Remove meat from the chicken and shred into smallish pieces. Set aside.

Heat olive oil over medium heat in a large stock pot or Dutch oven. Add onion and sauté until soft and translucent, about 5 minutes. Stir in garlic, green chilis, chipotles, cumin, oregano and cayenne and cook a few minutes more until garlic and spices are fragrant.

Add chicken broth, chicken and beans and bring to a simmer.

In a small bowl, whisk together the milk and the masa or cornmeal. Add to the pot and gently stir until completely incorporated. Cover the pot and simmer chili for about 30 minutes, or until chili has thickened up a bit. Adjust the seasonings and add salt and pepper to taste.

Serve with a dollop of sour cream, some shredded cheese and cilantro.

Serves a crowd.