Creamy White Chili Recipe

This luscious creamy white chili recipe will have your friends and family asking for more and more of this white chili recipe. I am sure they will all be saying this is the best white chili they have ever had.

White Chili Recipe

Ingredients

3 cups Chopped Yellow Onion

2 cloves garlic, minced

3 cans White Beans (Great Northern or Navy)

7 Fresh Anaheim Chilies (or 2 Big Poblanos)

4 T Olive Oil

1/4 cup Flour

4 cups Chopped or Shredded Rotisserie Chicken or other cooked chicken

4 cups Chicken Broth, low salt

3 cups Whole Milk

1 T Ground Cumin

1 T Chili Powder

2 tsp salt

2 tsp hot pepper sauce

1 tsp cinnamon

1 tsp Oregano

1/2 tsp pepper

Directions

1. Char chilies under broiler in oven until blackened. Make sure the chilies are blackened on all side. When charred the skins come off easily. Remove the chilies from the oven and place in covered dish for 10 minutes. Peel the chilies, remove the seeds and chop.

2. In a dutch oven heat oil over medium heat. Saute the onions until tender. Add garlic and saute for an additional 1- 2 minutes. Add flour and stir for 6 minutes. Do not brown the flour.

3. Add the cumin, chili powder, salt, cinnamon, oregano and pepper. Stir for an additional minute.

4. Slowly whisk in the chicken broth until completed blended. Slowly add in the milk until blended. Cook gently over low heat about 15 minutes until thickened.

5. Add the beans (if chili is not thick enough puree 1/2 can of the beans) and stir. Add in roasted chilies and chicken.

6. Bring to a boil, turn down and simmer for 30 minutes.

Serve topped with grated cheese, sour cream, cilantro and/or green salsa.

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