Mexican White Chicken Chili

October 18, 2025 by youssef

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven (at least 5 quarts), melt the butter over medium heat. Add the chopped onion and celery and cook for 3-4 minutes, until they begin to soften. Add the garlic and jalapeño and cook for another 30 seconds, until fragrant.

2. Create the Roux: Sprinkle the flour over the vegetable mixture and stir constantly for about 1 minute. This will cook the raw flour taste out and create a base to thicken the chili.

3. Whisk in Broth: Gradually pour in the chicken broth while whisking constantly to prevent any lumps from forming. Bring the mixture to a gentle boil, stirring occasionally.

4. Simmer the Chili: Add the shredded chicken, drained cannellini beans, diced green chiles, frozen corn, and all the spices (cumin, garlic powder, onion powder, chili powder, oregano, salt, black pepper, and cayenne). Stir well to combine.

5. Cook: Reduce the heat to a simmer and let the chili cook for 15 minutes, stirring frequently to prevent sticking. This allows the flavors to meld together.

6. Finish the Dish: Remove the pot from the heat. Stir in the half-and-half to create a creamy broth. Finally, stir in the fresh lime juice and chopped cilantro.

7. Serve: Taste and adjust seasoning with more salt and pepper if needed. Ladle the chili into bowls and serve warm with your favorite toppings.

Suggested Toppings:

• Shredded Monterey Jack or cotija cheese

• A dollop of sour cream or Greek yogurt

• Sliced avocado or a scoop of guacamole

• Tortilla chips or strips

• Extra fresh cilantro or a lime wedge on the side