Looking for the ultimate in comfort food? This recipe for White Chicken Chili is by far one of my favorites. It is actually my spin on McCormick’s recipe. It is super easy and quick to prepare. You will be amazed at the flavor profile you get in just under 30 minutes from prep to bowl. You may want to consider doubling the recipe…one batch is never enough!
Heat the oil in a soup pot. Once chicken has been cut into bite-sized cubes, season with kosher salt and pepper. Coat with the flour. I like the addition of flour, as it tends to thicken the chili. Add the chicken to the pot and start browning.
When the chicken is about three-quarters of the way cooked and browned, add the minced shallots. Continue browning for another 4 to 5 minutes.
Add the chicken broth to the pot. Scrape the bottom of the pot to loosen any browned bits. Add in the spice mixture. Stir to combine. Add the diced jalapeño peppers and the jalapeño liquid. I love the addition of the liquid to the chili, as it not only adds a level of heat, but also another dimension of flavor. Bring to a boil. Lower heat and allow to simmer for about 12 minutes.
As the chili is simmering, heat up a pan with enough canola oil for frying. Add the tortilla strips and fry in batches. Keep a constant eye on them, as they tend to brown rather quickly. Once browned, remove from pan and allow to drain on paper towels. I also use these tortilla strips in my Chicken Fajita Casserole.
Add the beans to the chili. Simmer for another five minutes. To serve the White Chicken Chili, ladle in a bowl and top with shredded cheese, tortilla strips, and diced jalapeño (optional). ENJOY!
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