White Chicken Chili
This is a delicious alternative to classic chili! Cook a whole chicken and use the flavorful stock and tender shredded chicken for the chili. Spice it up with jalapenos, onons, garlic and cumin, and keep it "white" with cannellini beans. And don't forget the toppings, monterey jack and sour cream are perfect!
Author: Ruth Guerri
- 1 whole chicken
- 8 cups of water
- 2 Tbs of vegetable oil
- 2 large onions, chopped
- 2 jalapeno peppers, seeded and diced
- 4 cloves of garlic, smashed and minced
- ¼ cup of flour
- 1½ tsp of white pepper
- 2 tsp of cumin
- 1 tsp of kosher salt
- ½ of a 4-oz can of green chilis, drained
- 2 19-oz cans of cannellini beans, drained and rinsed
- shredded lettuce
- shredded monterey jack or cheddar cheese
- sour cream
- warm tortillas
- crusty bread
- In a large stock pot, heat chicken and water to boil over high heat, reduce heat to low, cover and simmer for 45 minutes. Cool chicken and discard giblets. Skim off fat and chop or shred the chicken.
- Reserve 3 cups of broth (if you use stock in a box and rotisserie chicken, skip this step)
- In a large stock or soup pot, over medium heat, add the oil and onions, saute 10 minutes. Stir in the jalapenos and garlic, saute 1 minute. Add in the flour, pepper, cumin and salt, stir to combine.
- Stir in the reserved 3 cups of broth and green chilies into the onion mixture and heat to boiling, stirring constantly, until thickened, then just stir in the chicken and beans, taste and add salt if needed.
- Serve with toppings and chips or warmed tortillas, enjoy!
You can simplify this recipe and use store bought stock and rotisserie chicken and it will still be luscious.