White Chicken Chili
2 c diced onions
2 c diced celery
5 cloves garlic, chopped
1/2 c vegetable oil
2 pounds frozen chicken breast, cooked and diced
5 c water
1 bay leaf
2 4oz cans diced green chilies
2 4 oz cans diced jalapeños
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp basil
1/2 tsp Old Bay seasoning
1/4 tsp Cajun seasoning
1/2 7 oz can can chipotle in adobo, chopped
4 tbsp chicken base
2 pickled jalapeño, chopped
2 cans white (northern) beans, drained and mashed with immersion blender (I do this because I don’t like beans, but it also makes the chili thicker. Without mashing beans, it’s thinner like soup.)
1 additional can white beans, drained (optional) – I add a can of whole beans if I’m making this for others who like beans
1/2 c heavy cream
Sour cream
Sauté onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot, add chicken, water, bay leaf, chilies, jalapeño, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, pickled jalapeño and beans and simmer for 1 1/2 hours. Add the heavy cream and simmer for 1 hour. Garnish with sour cream.
I usually double this and freeze half. It’s good in a crock pot too. It’s yummy with Kim’s Broccoli cornbread!
Gina Tiedemann
