This White Chicken Chili is one of my go to recipes when I want an easy dinner packed with flavor. The only thing you need is a little time. You can even make this a day or two in advance and experience even more flavor.
Using your own stock when making this or any other soup/chili is a game changer. That’s why I wanted to show just how easy it is. I used scraps I’ve been saving, but using fresh ingredients is fine too. Give it a try, you won’t regret it.
Chicken Stock:
(I’m not going to list amounts, because it depends on the size of your pot. Don’t worry, you can’t really add too much of anything.)
-Chicken Bones (scraps or legs and wings work great)
-Onion
-Celery
-Carrot
-Garlic
-Bay Leaves
-Whole Peppercorns
Optional Ingredients
-Parsnip
-Turnip
-Herbs (parsley, thyme, ect.)
Optionally brown your bones in a 450° oven for about 30 min, or until brown. You can also brown in the pot you are using instead. Very roughly chop your ingredients and add them to the pot. Fill the pot with water and bring to a simmer. Allow to simmer for at least 3 hours, optionally skimming any foam that collects at the top. Once complete, strain into another vessel and package up any you don’t plan to use to freeze.
You can also use a pressure cooker and reduce the overall cooking time if you are impatient.
White Chicken Chili:
1 Yellow Onion Diced
1 Jalapeño Diced
3-5 Garlic Cloves Minced
1/2 Tbsp of Cumin
1 Tsp Chili Powder
1 Tsp Oregano
Optional 1/2 tsp Cayenne
1/2 tsp of hot sauce (forgot to film this)
1/2 Tbsp Worcestershire Sauce
3 14oz Cans of Great Northern Beans lightly drained (or any white bean, or any bean really)
1 14oz can of Diced Tomatoes
1-1.5 Cups of Chicken Stock
1 Pound of chicken (I like to use thighs)
Heat a pot over medium heat, adding 1 Tbsp of oil. Once hot, add in the onions and jalapeños to the pot. Cook stirring occasionally until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the cumin, chili powder, to low and allow to simmer for about 30 min, or until chicken is cooked. Remove chicken and shred or chop, adding it back to the pot. Season to taste with salt and serve.
Optionally serve with Cheddar cheese, sour cream, tortilla chips, or onions.
Enjoy!
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