This creamy white chicken chili recipe is slow-cooked with chiles, caramelized onions, beans, spices, and shredded chicken for a delicious, comforting soup. You may never eat regular beef chili again after trying this. It’s that good.
White chicken chili, also known as white chili or chicken chili, is a hearty soup consisting of white beans, chiles, spices, and chicken. While there is no concrete history of the creation of this soup, many believe it to have originated in the Southwest region of the United States during the 1970s to 1980s. The flavors of chicken chili don’t mimic that of a classical chili recipe due to the different ingredients used.
A traditional white chicken chili is thick using beans from the soup that are pureed and added back to it to give it thickness. It can also be thickened with a slurry or roux if need be. It is also commonly garnished with quite a bit of shredded cheese before serving. As with any soup recipe, more flavors will begin to marry and present themselves the next day after making it.
PRINT OFF THIS RECIPE AT: https://www.billyparisi.com/white-chicken-chili/
Ingredients for this recipe:
• 1-pound dry navy, cannellini, or great northern beans
• 3 tablespoons olive oil
• 3 peeled and medium diced yellow onions
• 1 whole roasting chicken
• 2 seeded and medium diced yellow onions
• 2 seeded and medium diced poblano peppers
• 2 seeded and medium diced jalapeños
• 2 medium diced ribs of celery
• 10 finely minced cloves of garlic
• 3 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons dry oregano
• 1 cup heavy whipping cream
• sea salt and pepper to taste
• Shredded Monterey jack or pepper jack cheese for garnish
• Sliced green onions for garnish
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My, my! Look at that heavenly goodness.
I have a similar recipes but throw in tomatillos, deglaze with tequila and add a bit of Sauternes and lime. Good stuff.
You lost me when you added beans…… not chili sorry.
I've been on the hunt for while for a white chicken chili recipe that I feel really amps up the flavor. There are many recipes out there that I think may turn out bland. This is the recipe ive been looking for Billy. Really looking forward to making this. Thank you!
chicken skin is the best part of the bird just chop it in there as well hehe
❤ I have to try it this way ❤
Chili verde doesn’t have any dairy , thickness also comes from the addition of potatoes.
Chili verde is a classic northern New Mexican cuisine.
This looks delicious. Going to make it.
This will be a future classic video.
Had no idea this existed, and I'm happy to learn it does
I love dishes like this because it lasts for several meals. This one looks so yummy.
I agree ???? % !! As usual, I'll have to try your recipe. I know I won't be disappointed. ????
This looks fantastic! Thank you for sharing. I almost wish it was fall so I could make it right now! Almost. LOL.
I appreciate you showing the process of making the stock, thanks for the video
Wow….this is packed with flavors!!! Thank you chef ????
Seems like the leftover skin and bones from the chicken could potentially go into the freezer "future stock" bag if the chicken wasn't simmered for more than a couple hours. There's probably still a lot of nutrients in that stuff if not simmered too long.
I agree!!! ????