My Favorite White Chicken Chili

This recipe is loaded with flavor in every bite.

1  large  onion, diced

5  cloves of garlic, minced

1  carrot, peeled and diced

1  celery rib, cleaned and diced

2  tomatillos, quartered

1/2  cup  water

2  jalapeno peppers, seeds and lining removed

1  can (4.5 oz)  diced green chilies

2  Tbs  olive oil

2  Tbs cumin powder

1  tsp dried oregano

Generous pinch of salt

Generous pinch of pepper

2  cans (16 oz)  navy beans, drained

2  cans (16 oz)  corn, drained

4  boneless, skinless chicken breasts, cooked and cubed

2  quarts chicken stock

1/2  cup  half and half cream

1  cup  grated Monterey Jack cheese

Fresh (fried) corn tortilla strips* (optional)

Additional grated Monterey Jack cheese for topping

Begin by warming your soup pot on medium-high heat for a couple of minutes. Add the olive oil, and toss in the onion, carrot, celery, green chilies, and garlic. Give a good stir. During this time, add the jalapenos and tomatillos to a blender, along with the water. Pulse this down until you have a nice puree.

Head back to your pot and add in the jalapeno and tomatillo puree. Cook down a few more minutes. Add in your cumin, oregano, salt and pepper, and give another mix. Add in the chicken stock. Mix well, then begin to ladle in batches, back to the blender, pulsing down into a smooth puree, or to a texture that you like. Return the blended soup back to the pot. Add in the cubed chicken, half and half, cheese, corn and beans. Cover; bring to a boil and then reduce the heat, cooking another 20 minutes or until you cannot stand it any longer.

Ladle into your soup bowls. Top with additional grated cheese, and stack some fried tortilla strips on top.

*These really add a nice crunch to the soup. Cut corn tortillas into 1/8” strips. Heat a little bit of corn oil in a frying pan, and sauté the tortilla strips until golden. Don’t crowd these in the pan; rather make additional batches to get the desired amount you want.