White Chicken Chili Recipe

Ingredients

• 1 pound Navy Beans (dried, soaked overnight)
• 3 tablespoons Olive Oil (extra virgin recommended)
• 3 medium Yellow Onion (peeled and roughly diced)
• 3.5 pounds Whole Roasting Chicken (bone‑in, used for stock and meat)
• 2 medium Carrot (peeled, saved for stock)
• 3 stalks Celery (ribs, saved for stock)
• 2 large Green Bell Pepper (diced)
• 2 large Poblano Pepper (seeded and diced)
• 2 pieces Jalapeño Pepper (seeded (optional) and diced)
• 10 pieces Garlic Clove (smashed and roughly chopped)
• 3 tablespoons Ground Cumin (about 16 g)
• 2 teaspoons Ground Coriander (about 2 g)
• 2 tablespoons Dry Oregano (about 4 g)
• 1 cup Heavy Whipping Cream (cold)
• 1 cup Shredded White Cheddar Cheese (for garnish)
• 2 stalks Green Onion (sliced for garnish)
• 1 piece Avocado (diced for garnish)
• 1 cup Tortilla Chips (optional, for serving)
• to taste Sea Salt
• to taste Freshly Cracked Black Pepper

Instructions

1. Soak the Beans

   Rinse the navy beans, pick out any debris, then place them in a large container and cover with cold water 4‑6 inches above the beans. Let soak in a cool, dark place overnight or up to 24 hours.

   Time: PT24H

2. Prep Aromatics

   Dice the onions, slice and dice the green bell peppers, poblano peppers, and jalapeños (remove seeds/pith if less heat is desired). Roughly chop the celery, smash and roughly chop the garlic. Save onion peels for stock.

   Time: PT15M

3. Caramelize Onions

   Heat 3 Tbsp olive oil in the 8‑quart pot over low heat. Add the diced onions and cook, stirring every 8‑10 minutes, until deep golden brown and sweet, about 60 minutes.

   Time: PT1H

   Temperature: low

4. Make Chicken Stock

   Rinse the whole chicken, place it in the 2‑quart pot, add 1 gallon cold water (4‑6 inches above chicken). Add saved onion peels, carrot pieces, and celery ribs. Bring to a low boil, then reduce to a gentle simmer for 60 minutes, skimming foam occasionally.

   Time: PT1H

   Temperature: low

5. Saute Peppers with Onions

   Increase heat to medium in the 8‑quart pot. Add the diced green bell, poblano, and jalapeño peppers to the caramelized onions. Saute, stirring frequently, for 8‑10 minutes until softened but not charred.

   Time: PT10M

   Temperature: medium

6. Add Spices

   Stir in ground cumin, ground coriander, and dry oregano. Cook for 2‑3 minutes to toast the spices and release aroma.

   Time: PT3M

   Temperature: medium

7. Deglaze with Stock

   Pour 1 cup of the prepared chicken stock into the pot, scraping up any browned bits (fond) from the bottom. Stir to combine.

   Time: PT2M

   Temperature: medium

8. Blend the Base

   Transfer the onion‑pepper‑stock mixture to a blender. Remove the center lid cap, cover with a kitchen towel, and blend on low, gradually increasing speed until completely smooth.

   Time: PT5M

9. Return Blend to Pot

   Pour the blended mixture back into the 8‑quart pot. Add the remaining chicken stock and stir to combine.

   Time: PT2M

   Temperature: medium

10. Add Beans and Simmer

    Drain the soaked beans and add them to the pot. Bring the soup to a rolling boil, then reduce to a gentle simmer. Cook 45‑60 minutes until beans are tender and the chili has thickened.

    Time: PT1H

    Temperature: low

11. Optional Bean Puree for Thickness

    Remove 1‑2 cups of beans with some broth, blend until smooth, and stir back into the chili for extra body.

    Time: PT5M

    Temperature: low

12. Shred the Chicken

    Remove the cooked chicken from its stock, discard skin and bones, and shred the meat using two forks or your hands. Return shredded chicken to the chili.

    Time: PT10M

13. Finish with Cream and Season

    Stir in 1 cup cold heavy whipping cream. Season with sea salt and freshly cracked black pepper. Adjust cumin, oregano, or coriander if needed.

    Time: PT5M

    Temperature: low

14. Garnish and Serve

    Ladle chili into bowls. Top each with shredded cheese, sliced green onions, diced avocado, and a handful of tortilla chips. Serve hot.

    Time: PT5M

    Temperature: hot

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

8 g