Creamy White Chicken Chili Recipe
This creamy white chicken chili recipe is slow-cooked with chiles, caramelized onions, beans, spices, and shredded chicken for a delicious, comforting soup.
You may never eat regular beef chili again after trying this. It’s that good.
– dry navy, cannellini, or great northern beans
– olive oil
– yellow onions
– roasting chicken
– green bell peppers
– poblano peppers
Start by soaking covering the beans in a container and soaking them for 12 to 24 hours. Next, add the oil to a large rondeau pot (8 quarts) over low heat and add the onions to caramelize.
This can take up to 1 hour. Stir them occasionally. In the meantime, rinse your whole chicken well inside and out with cold water to remove any excess water it was packaged in.
Transfer the chicken to a large pot (8 quarts) with 1 gallon of water and cook over medium heat for 60 to 75 minutes or until the chicken is cooked throughout.
Once you add the chicken in there, you can add any fresh or frozen vegetable scraps into the pot to help enhance the flavor of the stock.
With about 20 minutes left in the chicken-cutting process, seed and medium-dice the peppers. Add the peppers, garlic, and celery to the pan with onions and cook over low heat for about 15 minutes.
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