The first time I ate white chicken chili, it was wrapped in a burrito. And I fell in love.
Of course, I’d always been a fan of tomato-based red chili, but the white version — flavored with green chili peppers and thickened with sour cream — struck me as cleaner. And I didn’t miss the sometimes cloying sweetness of tomatoes.
So here is my lightened-up version of white chicken chili. It can be eaten straight up by the bowl, over rice, or spooned into a whole-wheat tortilla. To lighten the recipe, I thickened the dish with some mashed white beans and a tiny bit of reduced-fat sour cream for an unexpectedly luxurious texture.
The list of ingredients in this recipe is longish, but good chili requires a fair amount of flavors. On the other hand, this version doesn’t need to simmer for hours, which makes it fit for a weeknight. Then again, if you happened not to serve it until a few days later, the flavors would only improve.