White Chicken Chili

Along with everyone else, we are in the full swing of Christmas over here! We're indulging in treats, enjoying holiday tunes on Lite 98.1FM, and dreaming of a white Christmas.

A white chili Christmas, that is.

Like tomato-based chili, there are as many incarnations of white chili as there are lights on our tree. This is Brian's aunt's recipe, and we keep coming back to it time and time again.

We used the white meat from a savory rotisserie chicken, which made this meal super easy to make.

Brian had the exciting task of pulling and shredding the chicken into strips. Men are supposed to do the dirty work, amiright?

This chili is soupy and creamy, with chunks of chicken, sweet corn, and earthy navy beans. It's still hearty, but not heavy.

From the peppers to the beans to the corn and the chicken, all of it cooks together in one pan.

Brian and I make Spiked Chili at least once a month during the winter, but if you're looking for something different, this is your recipe. It's great for those who are tired of traditional chili, or for anyone who doesn't like too much red meat. Don't forget the cornbread muffins!

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White Chicken Chili

• 1 teaspoon extra virgin olive oil
• 1 medium onion, peeled and diced
• 1 yellow pepper, seeded and chopped
• 1 tablespoon jalapeño chile, minced
• 1½ teaspoon ground cumin
• 1 can cream style corn
• 1 can mild or hot chilies, diced
• 2 cups whole milk
• 1 can navy beans, rinsed and drained
• 2 cups chicken breast, cooked and shredded (rotisserie works great!)
• 1 cups shredded white cheddar cheese
• Salt and pepper to taste

1. In a large saucepan combine oil, onion, pepper, and jalapeño chile.  Stir often and over high heat until limp, about 3-4 minutes.

2. Add cumin, corn, green chilies, milk, and beans.  Bring to a boil, reduce heat and cover.  Simmer, stirring to blend flavors for about 10 minutes.

3. Stir in chicken and season with salt, pepper, and a dash more cumin.

4. Serve with shredded cheese, sour cream, and cilantro.