Creamy White Chicken Chili Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Servings
10
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Calories
388 kcal
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Course
Main Course, Soup
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Cuisine
American
Creamy White Chicken Chili Recipe
Description
This Creamy White Chicken Chili starts with dried beans soaked for up to 24 hours, enhancing their softness in the final dish. Onions are caramelized slowly over low heat to draw out sweetness, forming the foundational flavor. Simultaneously, a whole chicken is simmered in water with optional vegetable scraps to create a rich broth and tender meat.
Medium-diced bell peppers, poblanos, jalapenos, celery, and garlic are lightly roasted with the onions, avoiding charring to keep bitterness at bay. Ground cumin, coriander, and oregano add warmth and aroma. Heavy cream is included to create a creamy texture, enriching the chili without overpowering the other ingredients.
This chili suits a filling lunch or dinner, offering comforting warmth with moderate spice. Garnished with shredded Monterey jack or pepper jack cheese and sliced green onions, it presents a satisfying balance of creaminess and heat. Adjustments such as adding cayenne pepper or substitute spicy chiles can tweak heat levels to taste.
You can make this chili up to two days in advance and refrigerate it for up to five days, or freeze it for up to six months. Reheating gently over low heat helps maintain creaminess, with added chicken stock or seasoning as needed. When using canned beans, puree some with broth to thicken the soup and enhance the texture without extra cooking.
Ingredients
- 1- pound Navy beans cannellini, or great northern beans, dry
- 3 tablespoons olive oil
- 3 onion yellow, peeled, medium-diced
- 1 chicken whole roasting
- 2 green bell pepper seeded, medium diced
- 2 poblano pepper seeded, medium diced
- 2 jalapeno pepper seeded, medium diced
- 2 celery medium diced ribs
- 10 garlic finely minced cloves
- 3 tablespoons cumin ground
- 1 tablespoon ground coriander
- 2 tablespoons oregano dry
- 1 cup heavy whipping cream
- salt to taste
- black pepper to taste
- Monterey jack cheese shredded, or pepper jack cheese, for garnish
- green onion sliced for garnish
Instructions
- 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 to get a light roast. Be sure not to char as the overly cooked skin can cause the soup to be bitter. See Notes.
- Stir in the dry spices and cook for 2 to 3 minutes.
- Remove the chicken from the stock and set it aside to cool. Strain the stock through a fine mesh strainer or chinois.
- Deglaze the pan with onions and peppers with 1 cup of chicken stock and cook for 1 minute, scraping the bottom of the pan.
- Transfer the roasted onions, peppers, and onions to a blender and puree until smooth. Add the pureed mixture back to the rondeau pot along with the stock, drained soaked beans, and bring it to a boil.
- Next, cook the beans for about 45 to 60 minutes over low to medium heat or until the beans are tender.
- Remove the meat from the chicken and roughly chop it. Discard the skin and leftover carcass. Add the chopped chicken to the soup and mix to combine.
- Finish with cream, salt, and pepper. Adjust any seasonings with cumin, coriander, or oregano.
- Garnish with shredded cheese and sliced green onions.
Notes
- Caramelize onions slowly over low heat to develop natural sweetness without burning.
- Roast peppers lightly to avoid bitter notes caused by over-charring the skin.
- Make the chili up to 2 days ahead; refrigerate covered for up to 5 days, or freeze for up to 6 months.
- Reheat gently over low heat, adding stock, salt, and pepper to maintain flavor and texture.
- Use canned beans by pureeing some with broth to thicken the soup, adding them after heating.
- Adjust spice levels with cayenne pepper or substitute peppers to match your heat preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 93mg | 31% |
| Sodium | 123mg | 5% |
| Potassium | 560mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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