White Chicken Chili

Mix it up with this white chicken chili! Looking for a little extra flavor? Add extra green chiles!

Ingredients:

6 tablespoons unsalted butter, melted

1 medium-large yellow onion, chopped

3 medium-large stalks celery, chopped

5 cloves of garlic, crushed

1 jalapeno pepper, seeded & minced

7 tablespoons all-purpose flour

4 cups chicken broth

2 cups cooked shredded chicken

1 (15 ounce) can no-salt-added cannellini beans, rinsed & drained

1 (7-ounce) can diced green chilies

1 cup frozen white corn, thawed

2 teaspoons cumin

1 1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 cup half and half

3 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

Directions:

1. Melt the butter in a 5- quart pot over medium heat. Once hot, add the onion and celery and cook for 3 minutes, stirring occasionally.

2. Stir in the garlic and jalapeños and cook for 30 seconds, stirring constantly.

3. Stir in the flour and cook for another 30 seconds, stirring constantly.

4. Whisk in the chicken broth and bring up to a boil, stirring occasionally.

5. Add the chicken, beans, green chilis, corn, cumin, garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, and cayenne pepper. Simmer for 15 minutes, stirring frequently.

6. Remove from the heat and stir in the half-and-half. Stir in the lime juice and then the cilantro.

7. Add salt and pepper to taste. Serve warm with any toppings you like.

Notes: Rotisserie chicken or leftover roast turkey also works well.