15ouncesGreat Northern beans,drained (or other small white bean)
red pepper chili flakes
Heat the olive oil in a 3 to 4 qt pot over medium until shimmering. Add onions and saute until soft (about 5 minutes).
Add the green chiles, spices and flour, and stir well. The vegetables will be thick and a bit pasty.
Pour in the chicken broth and raise the heat to medium-high. The soup come to an active boil then reduce to medium-low and simmer for 10 minutes.
Stir in the chicken and beans, and let heat through (about 5 minutes).
Serve with suggested toppings.
* Dried, ground Adobe seasoning is available a standard, shaker-top spice container. It's not spicy-hot, and adds a lovely Mexican-inspired flavor without a lot of fuss. Note that some versions of the spice blend already include cumin. If skipping the Adobe seasoning, use 1/2 teaspoon garlic powder, and double-check the chili for sufficient saltiness.** If desired, you can save/freeze the bones from the chicken to flavor homemade chicken broth.To make this gluten-free, reserve 1/4 cup of the beans, smash them with a fork, and add with the stock. Or, mix 1 tablespoon of cornstarch with 2 tablespoons of the stock until smooth, then add to the chili with the rest of the stock. The chili will thicken as it cooks.For a family-sized main course, you don't have to outright double the recipe (although you certainly can, to feed a crowd). Use two cans of beans, and up the chicken broth to a full quart (and the flour to a 1/4 cup, to keep the chili nice and thick).
White Chicken Chili was originally published on https://soupaddict.com/white-chicken-chili/