White Chicken Chili
Yields: 10 servings
 
Ingredients
  • 1 pound dried great Northern beans
  • 4 pounds bone-in skin-on chicken pieces
  • 2 (32-ounce) containers low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 (4.5-ounce) cans chopped green chiles
  • 1 jalapeño, sliced
  • 1½ tablespoons ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon ground red pepper
  • 2 tablespoons masa corn flour or cornmeal
  • 2 teaspoons kosher salt
  • ¼ cup fresh lime juice
  • Toppings: grated Monterey Jack cheese, lime wedges, sour cream, fresh cilantro leaves, pico de gallo, sliced jalapeños, and warm corn tortillas
Instructions
  1. In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain, and rinse.
  2. In a large enamel-coated cast-iron Dutch oven, heat chicken and broth over medium heat; cook for 20 to 30 minutes. Remove meat, and discard skin and bones from chicken. Reserve broth.
  3. In same Dutch oven, heat oil over medium-high heat. Add onion and garlic; sauté for 2 minutes. Stir in green chiles; add rinsed beans. Pour reserved broth into pot. Add jalapeño. Stir in cumin, chili powder, and red pepper. Cover and cook for 1 hour.
  4. Add chicken. Cook until beans are tender, about 1 hour.
  5. Add masa and salt; cook until thickened, about 10 minutes. Stir in lime juice. Top servings with cheese, lime wedges, sour cream, cilantro, and pico de gallo, jalapeños, and corn tortillas if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/white-chicken-chili/