Have you had Wheatfield’s creamy white chicken chili? It is delicious! Believe it or not, I’ve never had it until that lately and knew I needed to recreate it at home. So creamy, with white beans, juicy chicken pieces, spiced to perfection.
I think I did it!
Don’t take my word for it. Make up a batch yourself…your family will love it.
2 tbsp. butter
1 onion chopped
2 cloves garlic, minced
3 celery stalks, chopped with leaves
1/2 fresh jalapeno finely chopped seeds removed (unless you want more heat)/or can of green chilies
2 cans white kidney beans
4 chicken breasts cooked and cut into cubes
2 tbsp. cumin
1-2 tsp. salt
4 cups of chicken stock
2 cups whole milk
slurry for thickening (I used 2-3 tbsp. cornstarch and a coup;e splashes water. Enough to make a milky slurry)
In a soup pot, melt your butter. Add the onion garlic, celery, and jalapeno until softened. Season with spices
Add your kidney beans, do not drain
Add your chicken stock and let come to a boil. Add your milk and slurry, stirring until thick.
Let simmer for about one hour
Ladle into bowls, garnish with dollop of sour cream and cilantro leaves. Serve with cornbread.