How to Make White Chicken Chili Recipe

I don’t know about you but nothing says Fall, Winter an tailgating like a nice hearty bowl of Chili and now you can learn How to Make White Chicken Chili Recipe.  What would the football season be with out chili? Not as good I can tell you that much!  White Chicken Chili is such a great alternate to the traditional beef chili for those folks looking to cut down on red meat.  Not only is it better for you but it goes just as great on hotdogs and fries as a traditional chili.  When it’s all said and done, this White Chicken Chili Recipe has become one of my favorite soups to make and if you make it it may just becomes your favorite as well! If you want, I’ve got a nice alternate with this Turkey Chili Recipe. Keep Cooking 🙂

white-chicken-chili

How to Make White Chicken Chili Recipe
 
Chicken chili is the perfect soup to make on a cold day. learn How to Make White Chicken Chili Recipe that is loaded with flavor.
Ingredients
  • 2 tablespoons olive oil
  • 1 diced yellow onion
  • 1 diced red onion
  • 1 diced sweet onion
  • 2 tablespoons finely diced garlic
  • 2 diced green bell peppers
  • 1 finely diced jalapeno pepper
  • 1 finely diced poblano pepper
  • 3 pounds lean chicken breasts
  • 5 eighteen ounce cans white kidney beans
  • 96 ounces chicken stock
  • 1 cup cornstarch
  • 1 cup cold water
  • 1 cup heavy cream
  • ⅓ cup ground cumin
  • ⅓ cup chili powder
  • ½ cup dry oregano
  • Lea and Perrins to taste
  • tabasco to taste
  • Kosher salt and cracked black pepper to taste
Instructions
  1. In a large pot on high heat add in oil, onions, garlic and peppers and caramelize. (Will take 20 – 25 minutes).
  2. While the vegetables are browning, season the chicken breasts with salt and pepper and place on a grill on high heat until they are cooked all the way through.
  3. Once the chicken is done, dice it up and add it to the pot along with the beans and with the caramelized vegetables.
  4. Once everything is combined, mix in the chili powder, cumin and oregano and cook for 2-4 minutes.
  5. Next add in the chicken stock and bring to a boil.
  6. While the chili is cooking, mix together cornstarch and water in a small bowl and whisk it into the chili once it is boiling.
  7. Once the chili is thick finish it with cream and adjust the seasonings with tabasco, Lea and Perrins, salt and pepper.
  8. On low heat cook the chili for a further 1 to 2 hours to maximize flavor.

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