White Chicken Chili

Ingredients

• 3 tbsps olive oil

• 1 large yellow onion, diced

• 2 stalks celery, diced

• 1 medium green bell pepper, cored, seeded & diced

• 1 (4-ounce) can fire-roasted green chiles (do not drain)

• 3 cloves garlic, minced

• 1 tbsp ground cumin

• 1 tsp chili powder

• 1 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 4 cups (32 ounces) low-sodium chicken broth

• 1 lb boneless, skinless chicken breasts

• 2 (15-ounce) cans white beans

• 2 cups fresh or frozen yellow corn kernels

• 6 tbsps unsalted butter

• 6 tbsps all-purpose flour

• 1 1/2 cups cups whole or 2% milk

Directions

1. Heat the oil in a Dutch oven or large heavy stock pot over medium heat until shimmering. Add the onion, celery, and bell pepper, and cook until very soft, about 8 minutes.

2. Stir in the green chiles, garlic, cumin, chili powder, salt, and pepper, and cook for 1 minute more.

3. Pour in the chicken broth and bring to a boil. Add the chicken breasts, reduce the heat to maintain a simmer, and simmer until the chicken is cooked through about, 10 to 12 minutes.

4. Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the beans and corn, reduce the heat to low, and simmer for 15 minutes.

5. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and whisk until completely combined. The mixture will look like wet sand.

6. Cook until the mixture begins to dry out and turn golden-brown, about 4 minutes. Gradually whisk in a little bit of the milk until smooth, then whisk in the remainder until smooth. Pour into the chili, and stir until completely incorporated and smooth.

7. Bring to a boil, then cook, stirring frequently until slightly thickened, about 5 minutes. Serve topped with sour cream, scallions, and cheese, if desired.

adapted from The Kitchn