White Chicken Chili with White Truffle Oil Recipe

White Chicken Chili with White Truffle Oil Recipe

Nothing warms the soul like a hearty, flavorful bowl of chili. This White Chicken Chili with White Truffle Oil elevates the classic chili recipe with the rich, earthy essence of Giorgio White Truffle Extra-Virgin Olive Oil. The creamy white beans, shredded rotisserie chicken, and the subtle kick from the jalapeno combine perfectly with the luxurious truffle oil, turning this dish into a comforting, indulgent meal. Whether you’re making it for a cozy dinner or as a game-day treat, this chili is guaranteed to impress your guests with its unique flavors and savory depth.

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings

Ingredients:

• 1 tablespoon Giorgio White Truffle Extra-Virgin Olive Oil (Giorgio Truffle Shop)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
• 1 (4-ounce) can chopped green chilies, drained
• 1 teaspoon ground cumin
• 2 cups low-sodium chicken broth
• 2 cups shredded rotisserie chicken
• 2 (15-ounce) cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
• 1 cup frozen corn, thawed
• 1/2 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack or white cheddar cheese
• Sour cream and cornbread, for serving (optional)

Method:

1. Heat the Truffle Oil and Cook the Aromatics:

Start by heating 1 tablespoon of Giorgio White Truffle Extra-Virgin Olive Oil in a large pot over medium heat. Truffle oil adds a distinctive, luxurious flavor that infuses the entire dish with an earthy richness. Once the oil is hot, add the chopped onion and cook for about 3 minutes, stirring occasionally until the onion softens and becomes translucent. The truffle oil begins to coat the onions and garlic, creating a deep, savory base for the chili.

Next, add the minced garlic, chopped jalapeno pepper (half of it), chopped green chilies, and ground cumin. Stir everything together and cook for another 2 minutes until the cumin is toasted and the spices become fragrant. The jalapeno and green chilies provide a kick, while the cumin adds a warm, smoky flavor. As the vegetables cook, they start to soften and release their natural sweetness, which will balance out the heat from the spices.

2. Add the Broth, Chicken, and Beans:

Now it’s time to build the chili. Pour in the chicken broth, and add the shredded rotisserie chicken and beans (be sure to drain and rinse one can of beans, while leaving the liquid in the second can). Stir everything together, making sure the chicken and beans are well combined. The liquid from one of the cans of beans helps thicken the chili, giving it a nice creamy texture. Bring the chili to a boil over high heat, and then reduce the heat to medium-low. Let it simmer, uncovered, for about 15 minutes, stirring occasionally. As the chili simmers, the flavors will meld together, and the broth will thicken.

3. Mash the Beans and Add the Corn:

To achieve a thicker, creamier consistency, use a potato masher to mash the chili until about half of the beans are broken up. This step helps to thicken the chili without the need for flour or cornstarch. The mashed beans release their starches, making the chili feel smooth and hearty.

Once the desired texture is reached, stir in the thawed frozen corn, chopped fresh cilantro, and 1/2 cup of the shredded cheese. The corn adds sweetness, while the cilantro brings freshness to the chili. Let the chili cook for another 2 minutes, allowing the corn to heat through and the cheese to melt into the soup, making it extra creamy.

4. Serve the Chili:

Ladle the chili into bowls, and top each serving with the remaining 1/2 cup of shredded cheese. For a bit more heat and crunch, garnish with the remaining sliced jalapeno pepper. The melted cheese on top creates a delightful contrast to the warm, comforting chili.

For an extra indulgence, serve the chili with a dollop of sour cream and a side of cornbread. The sour cream balances out the heat and richness of the chili, while the cornbread provides a slightly sweet, savory accompaniment that complements the flavors perfectly.

Why You’ll Love This White Chicken Chili with White Truffle Oil:

This White Chicken Chili with White Truffle Oil is a standout dish that’s hearty, flavorful, and perfect for any occasion. The Giorgio White Truffle Extra-Virgin Olive Oil adds an aromatic richness that transforms this chili from a simple comfort food into a luxurious culinary experience. The creamy texture of the beans, combined with the tender rotisserie chicken and vibrant flavors from the jalapenos and cumin, makes each bite incredibly satisfying.

The addition of corn and cilantro gives the chili a slight sweetness and a burst of freshness, while the melted cheese adds a creamy, savory element. Whether you enjoy it as a cozy dinner or as a crowd-pleasing appetizer for your next gathering, this chili will undoubtedly become a new favorite in your recipe repertoire.

Tips for Making the Best White Chicken Chili:

• Use High-Quality Truffle Oil: The Giorgio White Truffle Extra-Virgin Olive Oil is the key to the unique depth of flavor in this chili. It adds a subtle yet luxurious taste that elevates the dish. Be sure to use a good-quality truffle oil for the best results. You can purchase the oil at the Giorgio Truffle Shop.

• Adjust the Spice Level: If you prefer a milder chili, you can remove the seeds from the jalapeno and reduce the amount of jalapeno slices used as a garnish. Conversely, if you like more heat, feel free to add extra jalapeno or a dash of cayenne pepper.

• Customizable Toppings: The chili is already delicious on its own, but you can top it with additional ingredients like avocado, hot sauce, or even a squeeze of lime to add more flavor and texture.

• Make It Ahead: This chili can easily be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to meld and develop, making it even more flavorful the next day. You can also freeze leftovers for up to 3 months for a quick and easy meal later.

• Vegan Option: For a vegan version of this chili, simply swap the shredded chicken for plant-based protein (like crumbled tofu or tempeh) and use vegetable broth instead of chicken broth.

A Perfect Comfort Food:

This White Chicken Chili with White Truffle Oil is not only a delicious meal, but it also provides all the warmth and comfort you crave on a cold evening. The Giorgio White Truffle Extra-Virgin Olive Oil enhances the flavors and adds an elegant touch to this rustic, satisfying dish. Whether you’re serving it for dinner, at a gathering, or on a chilly night, this chili will be a hit with everyone.

For more recipes like this and to explore the full range of truffle oils, visit the Giorgio Truffle Shop. With their premium selection of truffle oils, salts, and other truffle-based products, you can bring the luxurious flavors of truffles into every meal.