White Chicken Chili with Mediterranean Flavors

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat a large pot or Dutch oven over medium-high heat and drizzle in extra virgin olive oil. Add the roughly chopped yellow onion and sauté for 3 to 5 minutes, stirring occasionally, until the onions start to develop color and soften.
   ▶ ≈0:37
2. 2
   Stir in the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
   ▶ ≈1:02
3. 3
   Add the chicken breasts and water to the pot. Season with kosher salt and black pepper. Once the liquid comes to a boil, reduce the heat to low, partially cover, and simmer for 15 to 20 minutes until the chicken is fully cooked through.
   ▶ ≈1:29
4. 4
   Remove the cooked chicken from the pot and shred it using two forks, working quickly. Set the shredded chicken aside and keep the broth in the pot.
   ▶ ≈2:50
5. 5
   Add the chili powder, ground cumin, smoked paprika, and Aleppo pepper to the broth and stir well to combine all the spices.
   ▶ ≈3:28
6. 6
   Add the two cans of drained and rinsed cannellini beans to the pot. To create a creamy texture without heavy cream, use an immersion blender to partially blend some of the beans and broth together until slightly thickened.
   ▶ ≈4:19
7. 7
   Stir in the corn kernels and the shredded chicken. Let everything simmer together for a few more minutes to allow the flavors to meld.
   ▶ ≈4:57
8. 8
   Finish the chili by adding lime juice and the finely chopped jalapeño peppers. Stir in 0.5 to 1 cup of prepared chermoula sauce (a vibrant North African herb sauce) and mix well. Taste and adjust seasoning as needed.
   ▶ ≈5:34