White Chicken Chili


White Chicken Chili

Chicken is a staple that's always in our house, so I am always on the look-out for new ways to serve it. Chicken chili has a lighter flavor than beef, and the kids love it!

Ingredients for
White Chicken Chili

  • - 4 bone in chicken breasts (about 3 pounds)
  • - 8 cups chicken stock
  • - 3 tablespoons extra virgin olive oil
  • - 2 small onions, chopped
  • - 4 garlic cloves, sliced
  • - 2 celery ribs, diced
  • - 2 medium jalapeños peppers, seeded and finely chop
  • - 1 pound dry white beans (Great Northern)
  • - 1 tablespoon plus 1 teaspoon ground cumin
  • - 1 3 inch piece cinnamon stick
  • - 2 cups grated white cheddar cheese
  • - 1/4 cup fresh cilantro chopped
  • - 1/4 cup flat parsley, chopped

Directions for
White Chicken Chili

  • In a large saucepan, bring the chicken pieces and stock to a simmer over medium-high heat. Lower the heat to medium and poach the chicken, skimming off any fat that accumulates on the surface, for about 18-20 minutes, or until just done. Remove chicken from the broth and cool. Reserve the stock in the pan.
  • Remove and discard the skin and bones from the chicken. Shred the chicken meat and set aside on a plate, cover and refrigerate until needed.
  • In a large pot heat the oil over medium-high heat until shimmering. Add the onions, celery, garlic and jalapeno. Sauté, stirring occasionally for 8-10 minutes until softened, but not brown. Remove from the heat and set aside.
  • In the saucepan holding the reserved poaching liquid, mix together the white beans, cumin and cinnamon stick. Bring to a simmer over medium heat and simmer for 1 1/2 hours until the beans are tender, but not mushy. Remove and discard the cinnamon stick.
  • Stir in the shredded chicken and sautéed vegetables and season with salt and pepper. Just before serving, toss the chili with the cheese, chopped parsley and cilantro.