A hearty and flavorful white chili with tender chicken, creamy beans, and a touch of spice.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions.
Add the diced onion and minced garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the chicken thighs, cumin, oregano, and coriander, and cook until the chicken is browned.
Cut the chicken into bite-sized pieces for quicker cooking.
Stir in the green chilies, cannellini beans, and chicken broth. Bring to a simmer.
Use a mix of beans for added texture.
Sprinkle in the cornmeal to thicken the chili, stirring well.
Add the cornmeal gradually to avoid clumping.
Stir in the heavy cream and adjust seasoning to taste.
Taste the chili before adding salt, as the broth may already be salty.
Serve the chili hot, garnished with scallions and shredded cheeses.
Serve with a side of tortilla chips or crusty bread for dipping.
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