Creamy, tangy, with just the right amount of heat, this white chicken chili will become your tailgating staple. It’s loaded with shredded chicken, white beans, spices, and cheese.
Heat a Dutch oven or heavy bottomed pot over medium heat. Add the butter and olive oil. Once the butter has melted, add the onion and cook until the onion is translucent, about 5-8 mins.
Add the garlic and jalapeño and continue to cook until soft and fragrant, about 4 mins. Sprinkle the onion mixture with flour, chili powder, cumin, oregano, 1 tsp salt and dash of cayenne.
Stir and cook until spices are fragrant and toasted, 2-3 mins. Whisk in the stock and bring to a boil and reduce to a simmer, stirring occasionally, 5 minutes, or until thickened.
Stir in the yogurt, peppers, chicken, beans, lime juice, cilantro and cheese and cook mixture over low heat, about 15-20 minutes. Season with remaining salt to taste.