But even with making soup nearly every Monday and often eating the leftovers for lunch throughout the week, sometimes there are other not-so-simple (or not so vegetarian/vegan) soups we like to eat. White Chicken “Chili” is one of those favorites. While I haven’t deviated much from the recipe I started with, over the years I have tweaked this dish to where we really like it a lot.

This recipe originated in a church cookbook from the Central Church of the Brethren (Roanoke, VA), published in 1993. It is credited to then-pastor David Yingling. I find it somewhat ironic that this recipe will have now been tweaked and shared by two different Brethren pastors! Even though it’s called chili it’s really more of a cheesy soup. However, the flavors are decidedly chili-like, so I’ll stick with the original nomenclature. Here’s my rendition of “White Chicken Chili”:

White Chicken Chili

Ingredients

5 Tbsp butter
1 medium 0nion, chopped
1 medium bell pepper, chopped
2-4 jalapeño peppers (to taste), chopped small
1 tsp kosher salt
1/2 tsp powdered ginger
1/2 tsp chipotle pepper powder (or cayenne, more or less to taste)
1 tsp ground cumin
1/2 tsp dried sage OR 4-5 fresh sage leaves, pulverized fine
2 cloves garlic, minced
1 large boneless, skinless chicken breast, cubed
1/4 cup all-purpose flour
1/2 cup half and half or milk (works fine with either)
2 cups chicken broth or stock
1 (17 oz.) can Northern beans
8 oz block Monterey Jack cheese, shredded
~1 cup corn (fresh, frozen, or canned – by order of preference)

Optional garnishes:
Chopped fresh tomato
Sliced scallions / green onions
Fried sage leaves
Hot sauce (we like Frank’s Red Hot)

Instructions

1. Melt 2 tablespoons of butter in a heavy-bottomed pot or saucepan (5 qt. minimum.) After butter has finished foaming, add onions, peppers, ginger, salt, and cumin. Sauté over medium heat until onions are translucent and a good fond is beginning to develop in the pan. Add the sage and stir to combine.
2. Move vegetables to the outer edges of the pot, clearing a space in the center. Add chicken, evenly distributed over the open area in the center. Allow to cook for 2-3 minutes before turning the chicken pieces over. After another 2-3 minutes, stir vegetables and chicken to combine. (The chicken should be nearly cooked through.) Add the garlic, stir, and cook until garlic is fragrant – about 30 seconds. Remove the chicken / vegetable mixture from the pan.
3. There should be some fond left in the pan at this point – that is a good thing, don’t clean it out! Melt the remaining 3 tablespoons of butter in the pan over medium-low heat until foaming subsides. Add the flour and whisk until smooth. Allow this roux to cook for 1-2 minutes, stirring constantly and taking care not to let it darken beyond a golden brown.
4. While whisking, add milk or half and half. Continue to whisk over heat until smooth and combined, 30 seconds to 1 minute.  Return heat to medium and begin to add chicken broth in several increments, whisking to combine and waiting for the mixture to bubble after each addition.
5. Once all ingredients are well-blended, add the chicken & vegetable mixture back to the pot. Add the beans (and any liquid from the can) and the shredded cheese and stir until cheese has melted.
6. Cover and continue simmering over medium-low heat for about 20 minutes to allow the flavors to meld, stirring occasionally. Add corn and cook 2-3 more minutes (longer if using frozen) until corn is just cooked.
7. Serve while warm, topping with garnishes if desired.

As you might imagine, this is quite rich with all that butter and cheese. This recipe will make about 6 small bowls or 4 large bowls. Even for me one bowl is usually sufficient! It goes great with fresh cornbread.

Let me know if you have any questions or if you decide to give this a try! I’d love to know how it turns out and what you think.