I've probably mentioned my favorite cooking blog, The Culinary Couple, on here a million times, so really, you should probably just go start reading about Emily's adorable family and the amazing food she cooks instead of letting me be a fangirl about it all the time. But this is another one of Emily's recipes that really blows it out of the park.
We probably make this at least once a month, and it has enough that we can each have at least two lunches from it afterward. It's everything a chili should be: thick and hearty, a little spicy, and completely delicious! With winter on its way, this is the perfect food to enjoy on a cold night, maybe with a tasty winter ale.
White Chicken Chili (Adapted from The Culinary Couple)
- 1 Tbsp extra-virgin olive oil
- 2 boneless skinless chicken breasts
- 1 lb smoked sausage, diced (this is like Hillshire Farms brand, in case you're like me and never buy meat)
- 2 large onions, chopped
- 6 cloves garlic, chopped
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 2 cans (15 oz) great northern beans, drained and rinsed (or substitute more cannellini beans if necessary)
- 1 can (4.5 oz) diced green chiles
- 3 tsp ground cumin
- 2 tsp pepper
- 1/4 tsp cayenne pepper (or less if yours is very strong, like mine)
- 1 box chicken broth (or 3.5 cups of water - it'll still taste just as good!)
- 4 Tbsp cornstarch
- 4 Tbsp water
- Monterrey Jack cheese, sour cream, and/or tortilla chips for garnish
Add olive oil to a medium pot and cook the chicken over medium heat until it is cooked through, about 5 minutes per side. Remove from the pot and set aside.
Add onions and garlic to the pot and cook until the onions are translucent, about 5 minutes. Add the smoked sausage and cook for 3-5 more minutes.
As the onions, garlic, and sausage are cooking, chop the chicken into bite-size pieces. Add the chicken pieces back to the pot, along with the diced green chiles, cumin, pepper, and cayenne pepper. Stir everything together and cook for 1-2 minutes.
Raise the heat to high and add chicken broth/water and beans. Bring the pot to a boil.
While you wait for the chili to boil, mix together the cornstarch and water in a small bowl. Add this mixture to the chili, turn the heat down to medium, and simmer everything until it reaches desired thickness, about 20 minutes. It will look really liquid-y until you add the cornstarch and let it simmer, but it thickens up beautifully.
Garnish with cheese and sour cream and serve with tortilla chips for dipping.