White Chicken Chili

White chili recipe that my Grandma Jean used to make. It is an interesting alternative to traditional red chili. I have also made it with ground turkey and that is good as well.

White Chicken Chili

Photo by Steve H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cups


Ingredients

  • 1

    LB Dried Great Northern White Beans

  • 6

    C. Chicken Stock

  • 2

    medium onions chopped

  • 1

    TBSP Olive Oil

  • 4

    cloves garlic minced

  • 2

    cans chopped mild green chiles (here is where I would substitute about 6 fire roasted anaheim chiles or maybe 3 Anaheim 2 Poblano 1 Jalapeno if you want to give some depth and complexity)

  • 2

    TSP Ground Cumin

  • 1.5

    TS dried crumbled oregano

  • tsp white pepper

  • tsp salt

  • ¼

    tsp cayenne pepper

  • 4

    c. cubed cooked skinless chicken breasts

  • 1

    C. Grated Monterrey Jack Cheese

Directions

Rinse Beans and place in a large pot. Cover with water by at least 3 inches and soak overnight. After beans have soaked, drain and rinse. Put beans and chicken stock in large bot, bring to a boil, reduce heat and simmer uncovered until the beans are very tender--about 2 hours. Add more stock as necessary. If using fresh chiles instead of canned (highly recommended) take fresh chiles, rub with a little oil, and fire roast them with preferred method (Stove burner, Broiler, Grill or torch). Once skin is blackened thoroughly, place them in a paper bag or bowl covered with saran wrap and place in fridge to let the skin separate. In a saute pan, cook onions in olive oil until translucent--about 10 minutes. IF using ground turkey, add that after onions are translucent. Stir in garlic, cumin, oregano and white pepper, oregano, white pepper, salt,and cayenne. Saute for 2 minutes. Take roasted chiles, remove most of the skin, seeds and veins--try not to wash them as the charred skin adds a beautiful smoky dimension to the chili (hence the high recommendation ;)) Cut into small dice and add to onion/spice saute. When beans are tender, add cubed chicken breasts, chile/onion/spice mix to pot. Over low heat, stirring, add cheese, stir until cheese melts. Top with more Monterrey Jack, cilantro, perhaps some sliced jalapenos and a little lime juice.


Nutrition

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