Chili gets a total makeover when chicken is used instead of beef

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White chicken chili is a great way to switch up tomato-based chili. While most often it is kept almost purely white, the recipe that follows adds spinach right at the end to boost the nutritional value even more and give it just a pop. If you have noses around your table that will turn up at the sight of spinach, you can always leave it out. It's really just there for color and a little bit of added vitamins.
The flour that's called for in the recipe can also be left out, although without it, you'll likely end up with more of a soup than chili because it won't have a chance to thicken. Canned navy beans, white kidney beans or even chickpeas can be used, as long as the bean you choose is light in color. And of course, dried beans can be used as well, but this is meant to be an easy recipe without any soaking or boiling required.
Cooktop Cove
White Chicken Chili
10 minutes
35 minutes
45 minutes
2 tablespoons olive oil
1 onion, small dice
3 cloves garlic, minced
2 pounds ground chicken
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon chili powder
3 tablespoons flour
4 cups chicken stock
2 15-ounce cans white kidney beans, drained and rinsed
1 cup frozen corn
3 cups baby spinach
1/2 teaspoon crushed red chili flakes
1 cup Monterey Jack cheese
Heat olive oil in a large Dutch oven. When hot, add the onion and cook for 3 minutes, just until soft.
Add garlic and ground chicken, breaking it up as you do. Cook for about 5 minutes until chicken is browned slightly.
Add salt, ground cumin, oregano and chili powder to the pan and stir.
Sprinkle flour into the pot and let its raw flavor cook out for about 2 minutes.
Slowly whisk in the chicken stock, breaking up any lumps as you do.
Add white kidney beans and frozen corn. Turn heat to medium-high until the mixture just boils. Turn heat down and simmer for about 20 minutes, until thickened, to allow the flavors to come together.
Add the baby spinach and crushed red chili flakes and cook for about 5 minutes, just until the spinach becomes wilted.
Ladle into serving bowls and top evenly with Monterey Jack cheese.
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