Last night I made this huge pot of White Chicken Chili. I love to make something on Saturday night so I can throw it in a crockpot on Sunday morning when we take off for church. Then when we get home, it’s ready and there is only one pot to wash before we all go off to napland.
You begin by doing a little bit of prep-work. In a small bowl combine two teaspoons each of , freshly ground black pepper, red cayenne pepper, oregano, cumin, and seasoning salt.
To this you want to add 4 chicken bouillon cubes, smashed up. Just take them out of the wrapper, and smash them with the back of a spoon.
Add them into your spice bowl.
Start with 3 tablespoons of olive oil in a large stockpot and put it over medium-heat.
Chop up one medium onion, pretty finely and add it to the pot to saute for about 4 minutes.
Mr. Wonderful bought me this Vidalia Onion Chopper thingy on vacation and I adore it and him for buying it for me. This thing knocks out a chopped onion in 2 seconds flat.
You can literally make pico de gallo in under a minute with this thing. Amazing!
Now chop up or squeeze in 2 cloves of fresh garlic. Add it to the onions after they’ve cooked 4-5 minutes.
Stir this and cook for about one minute more.
Chop up 4 boneless, skinless chicken breasts and throw them in the pot as well. You can also buy one of those roasted chickens from your supermarket and debone it -that works incredibly well.
Pour in 4 cups of chicken broth.
Dump in your spice bowl.
Add in 2 (4 oz.) cans of green chiles.
Drain and rinse 2 cans of great northern beans and 2 cans of navy beans.
Dump them into the pot.
Stir everything up together well.
Our chili isn’t quite white enough yet. We need to work on that. Add in one cup of heavy cream or milk.
Now, I like thick chili. I don’t really think it’s chili unless you can almost eat it with a fork.
To thicken our chili, you will need to measure 1/2 cup of flour into a bowl. Pour in one cup of cream and whisk it up really good.
And pour it into the pot of chili. Stir it around and mix it all up well. At this point, I had transferred my chili to my crockpot.
Add to this one cup of parmesan cheese.
Also add one cup of sour cream.
Stir it up really well again.
Let this simmer again for about 10 minutes to thicken.
This makes a HUGE recipe – like enough for an army. You can halve it if you like. We usually need to feed an army at my house.
I hope you enjoy this dish and make it a family favorite like it is at our house. Serve it with some cornbread or chips and salsa…or my Crostini With Corn and Chile Salsa. That recipe’s coming next!
Katie’s Printable Recipe – White Chicken Chili
Cooking with Love,