Cooking Wright

White Chili with Chicken


3 Tbs olive oil
1 large onion, chopped
2 tsp chili powder
1 1/2 tsp cumin
1 tsp oregano
2 garlic cloves minced
2 (15 oz) cans white kidney or navy beans, drained and rinsed
3 to 4 cups diced cooked chicken
1 cup frozen corn
1 (7oz) can diced green chilies
2 cups chicken broth, plus more for thinning if desired
1/4 tsp salt
2 Tbs butter, softened
1 1/2 Tbs flour
3 to 4 Tbs half-and-half or light cream (optional)
grated cheddar or monterey jack (optional)


1. Warm the oil in a large, heavy saucepan over medium heat. Add the onion and saute, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.

2. In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. serve the chili hot, topped with cheese, if desired. Serves 6

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