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, & cheese, but with an unexpectedly lighter twist!
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.