Awesome Texas White Lightning Chili

White chili is the West Texas answer to the red beef-and-tomato version, and this one earns its “Lightning” name with a hit of jalapeños and a full 8 ounces of canned hot green chiles. The chicken simmers in a broth thickened by long-cooked navy beans, with cumin and oregano carrying the savory backbone instead of the chili powder you’d expect.

The overnight bean soak is the most patient step in the whole recipe. Don’t try to skip it with the quick-soak method. The slow cold-water soak gives the navy beans a more even texture and they hold their shape through the long simmer instead of breaking down into starch slurry.

The most fun detail is the tortilla-bowl trick at the end. Cutting four slits in each flour tortilla toward the center lets it bend and pleat into the bottom of a serving bowl, creating an edible chili holder that absorbs the broth as you eat. It’s a Tex-Mex restaurant move worth bringing home.

Monterey Jack is the right cheese here. Its mild creaminess melts into the hot chili without competing with the spice. Cheddar would push too hard.

Chef Tips

• Use rotisserie chicken to save time. Five cups of chopped meat is one large bird’s worth.
• Skim any foam off the beans during the first hour of simmering for a cleaner-tasting broth.
• Salt the beans only after they’ve started to soften, around the 60-minute mark. Salting earlier keeps beans firm.
• Warm the tortillas briefly in foil at 200°F (95°C) before bowling. Stiff cold tortillas crack at the cut lines.

Variations

• Stir in a cup of fresh or frozen corn during the last 15 minutes for sweetness.
• Use pinto beans or great northerns in place of navy beans.
• Add a squeeze of lime juice and a handful of cilantro just before serving for brightness.