White Chicken Chili
This glorious chicken chili will warm the cockles on a cold blustery day! If you have time, make your own stock, your house will smell amazing!
- 1 whole fresh chicken (or 1 rotisserie chicken)
- 2 large onions, cut into quarters
- 8 cups water
- 2 Tbs vegetable oil
- 1 onion, chopped
- 2 jalapeno peppers, seeded and diced (use 1 or 2 more for added heat)
- 4 cloves garlic, chopped
- 1/4 cup of flour
- 1 1/2 tsp of black or white pepper
- 2 tsp of cumin
- 1 1/2 tsp kosher salt
- 4 cups of chicken stock (homemade or canned)
- ½ of a 4 oz can of green chilis, drained
- 5 cups of cut up or shredded cooked chicken
- 2 – 19 oz cans of cannellini or northern beans, drained and rinsed
- Toppings: shredded monterey jack, cheddar cheese or sour cream and taco chips
Start with the stock, if making your own, place the chicken, onion and water in a very large soup or stock pot.Bring to a boil over high heat, reduce heat to low, cover and simmer for 45 minutes. Cool down and strain. Reserve the stock. You will use 4 cups for this recipe. Set the chicken aside to cool and discard the onion quarters. In the same pot over medium heat, add the oil and chopped onions, saute for 5 minutes. Stir in the jalapenos and garlic, saute 1 minute, add the flour, pepper, cumin and salt, stir to combine. Then, stir the reserved 4 cups of stock and green chilies into the onion mixture and heat to boiling, stirring constantly, until thickened.Turn the heat off while you bone and skin the chicken and cut or tear into bite sized pieces. Turn the heat back on to low and add in the chicken and the beans, simmer for 10 – 15 minutes. That’s it!Spoon into bowls and serve with shredded cheese and taco chips. Throw another log on the fire!
Note to cooks:
You can certainly use canned chicken broth or stock for this recipe. And you can also use your chicken of choice, white or dark meat or a combination, even a rotisserie chicken. You will need about 5 cups total.