Thread: white chicken chili

The perfect way to end our chilly day....my white chicken chili.....

• 1 tablespoon extra-virgin olive oil
• 1 bunch scallions, white and green parts, sliced (about 3/4 cup)
• 3 cloves garlic, chopped
• 1/2 to 1 jalapeno, stemmed, seeded and chopped
• 1 tablespoon chili powder
• 1 tablespoon cummin
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 cans cooked potatoes sliced potatoes
• 1 cup corn kernels, fresh or frozen and thawed
• 1 to 2 chipotles in adobo sauce, sliced
• 1 whole or 1/2 rotisserie chicken, skinned and shredded into large pieces
• 1 19-ounce can white beans, drained and rinsed
• 1 16 once can of white navy beans
• 1 can of shoe peg corn
• 1/2 cup packed fresh cilantro, chopped
• 4 cups water ( for flavor I use the bean and potatoe water)

• Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth,water, corn, and chipotles and bring to a boil. Cover, reduce to a simmer and cook about 45 minutes. Stir to break up and thicken the broth slightly.
• Add the chicken, potatoes and beans and cook in stock pot or best crockpot 3 hours, stirring occasionally, to heat and thicken. Stir in the cilantro before serving.
• Serve with scallions, sour cream and colby jack cheese