Tex-Mex

White Chicken Chili

by:
October 29, 2022
0
0 Ratings
  • Prep time 30 minutes
  • Cook time 3 hours
  • Serves 8
What You'll Need
Ingredients
  • 2 cups chopped onion
  • 1 cup diced celery
  • 1 cup Carrots, chopped
  • 4 tablespoons fresh chopped garlic
  • 1-2 pounds Chicken Breast
  • 4-5 Hatch Green Chiles, chopped
  • 8 cups unsalted chicken broth
  • 1/4 cup pickled jalapeno, chopped
  • 1/2 cup Vegetable Oil
  • 2 tablespoons Butter
  • 3-4 ounces chipotle in adobo, chopped
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Old Bay
  • 1/4 teaspoon Cajun seasoning
  • 2 Bay Leaf
  • 1 pound Navy Beans
  • 1 pound Great Northern Beans
  • 1 cup Heavy Cream
Directions
  1. Soak the beans: You may use any white bean you wish. I like to use a mix of navy and cannellini beans. Pick out any stones from the dried beans. Place the beans in a large bowl and soak in water overnight, 12-24 hours. You may need to drain and replace your water if you soak them for more than 12 hours. Drain beans before adding to chili.
  2. Prepare the Hatch Chiles: Preheat the broiler to 425°F. Line a baking tray with foil. Lightly coat the Hatch chile peppers with olive oil and a sprinkle of salt, and place them on the baking tray in a single layer. DO NOT overcrowd the pan. Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken. Using tongs, turn the chile peppers over to roast on the other side for another 10 - 15 minutes. When the chile pepper skins have blistered and blackened, remove from the oven. Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam. When the chiles are cool enough to handle peel and chop them. Set aside.
  3. Mise en place: Dice the onions, celery and carrots and set aside. Finely chop 5-8 cloves of garlic, set aside. Chop your pickled jalapenos and set aside. You may leave the seeds in or remove them depending on how spicy you like your chili. Chop up a 1/2 a can of chipotle in adobo sauce and set aside. You may use up to the entire can if you want your chili to be more spicy. Measure out all your seasonings and set aside. Chop the chicken into small cubes and set aside.
  4. Make the chili: In a large stock pot heat your vegetable oil. When hot, but not smoking add your chicken and saute until browned. Add in the oregeno, cumin, dry mustard, basil, old bay and cajun seasoning. Add in your chopped onions, celery and carrots and saute until the vegetables are tender, about 5 minutes. Add in the diced hatch green chiles, jalapenos and chipotle peppers and saute for 1 minute. Add in the chicken broth and bay leaves. Allow to simmer for 1 hour. Drain the beans and add to the chili base. Simmer for an additional hour. When beans are tender add in the cream and simmer for another 1/2 hour.
  5. Garnish & Enjoy: When chili is done garnish with cheddar cheese, sour cream, Fritos, crackers or whatever chili toppings you prefer.
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