Truth be told, “white” chili isn’t really white. They’re frankly quite difficult to photograph as they’re more of a muddy light brown in color, but I do understand the importance of distinguishing between them and the traditional red-based variety.
I adapted this white chicken chili recipe from Rachael Ray’s creamy chicken-apple chili, which I have have tweaked in many ways throughout the years. The one I share here is gluten-free and I personally think has a whole lot deeper depth of flavor than the original. The key ingredient? Diced green chiles for a little kick.
As is the case with most chili recipes, this one tastes even better if it’s left to simmer or is made earlier than reheated.