White Chicken Chili
White Chicken Chili
My favorite way to make this chili is with rotisserie chicken. When I get the chicken home, I take the meat off the bones, shredding and chopping it for the chili. Then I use the bones to make chicken stock to use in the recipe. My general stock making recipe is to fill a big 5-quart or larger pan with the bones plus with some onion, carrot, celery and garlic scraps (and yes, I am the person who keeps a bag of veggie scraps in the freezer!) plus a few bay leaves, black peppercorns and a splash of apple cider vinegar. Cover the whole thing with water, bring to a boil, reduce to a simmer and cook for at least 1 hour. Strain out all the bits and proceed to make the chili.You can freeze any extra stock for future recipes. Speaking of freezing, this chili also freezes beautifully. I like to freeze it in wide-mouth pint or quart size jars for easy future meals. If this giant batch of chili feels overwhelming, you can simply cut it in half.
Makes: about 28 cups
Prep time:
Total time:
Ingredients:
- 6 tablespoons butter or avocado oil
- 1 large onion, chopped
- 4 red, yellow, and/or orange bell peppers, chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons minced or finely grated garlic
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried Mexican oregano
- 6 tablespoons all-purpose flour
- 6 cups chicken stock or broth
- 1 (16-ounce) package frozen corn
- 4 (15-ounce) cans white beans like great northern, cannellini, or navy, drained and rinsed
- 2 (10-ounce) cans diced tomatoes with green chiles with juices (like Rotel)
- 1 (4-ounce) can diced green chiles with juices (hot or mild)
- 2 pounds cooked chicken, chopped or shredded
- 16 ounces cream cheese, cut into pieces
- Chopped green onion and/or cilantro, if desired
Directions:
- Melt butter or heat oil in a 7-quart or larger Dutch oven or soup pot over medium heat. Add onion, bell peppers, salt and pepper. Cook for 6-8 minutes or until vegetables are fragrant and just barely tender.
- Stir in garlic, cumin, chili powder, and oregano. Cook for about 1 minute to bloom the spices.
- Add flour. Cook, stirring constantly, for about 1 minute.
- Add chicken broth, scraping any flour or spice bits off the bottom of the pan. Stir in corn, beans, diced tomatoes, green chiles, and chicken.
- Bring to a boil, reduce to a simmer. Cover the pan, leaving the lid slightly ajar. Cook for about 30 minutes to blend flavors.
- Stir in cream cheese and adjust seasoning to taste.
- Serve with any desired toppings like green onions or cilantro.
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