I hate chili. All chili. I’ve always been that way. So the fact that I absolutely LOVE this white chicken chili recipe caught me completely off guard. Try it, and let me know how much you love it!
If you like your chili chunky like a stew and less like a soup, reduce the amount of chicken stock to 5 cups.
- 6 cups chicken broth, reduced sodium
- 6 chicken breasts
- Ground thyme
- Garlic powder
- 1 heaping tbsp fresh basil, chopped
- 2 heaping tbsp cilantro, chopped
- 2 heaping tbsp green onions, chopped
- 1 bottle of salsa verde (about 8 ounces – I used Taco Bell’s version)
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 can (15 oz) Great Northern Beans
- 2 cans (15 oz) cannellini beans
- Tabasco sauce
1. In a large stock pot, combine the chicken stock, beans, salsa verde, chili powder, paprika, garlic powder, and a few shakes of Tabasco sauce. Stir well. Bring to a boil then reduce heat and simmer. Meanwhile…
2. Trim the chicken breasts of excess fat. Sprinkle the chicken breasts with salt, garlic powder, and ground thyme, rub in the seasoning, flip the breasts over, and repeat. Place a large skillet over medium-high heat. Add the chicken to the pan. Flip the chicken once the bottoms have browned, about 7-10 minutes. Keep cooking until the chicken is no longer pink inside, about 10 additional minutes – you may want to cut the breasts open to ensure they are no longer pink. The breasts should still be juicy, if they are drying out, lower the heat. Remove the chicken to a cutting board.
3. Ladle a cup of the liquid from the crock pot into the skillet you cooked the chicken in. Use a wooden spoon to scrape off all of the good browned bits from the pan. It may take a minute or two, but it’s worth it. Once you’ve scraped off the browned bits, pour the liquid into the stock pot.
4. Once the chicken has cooled for a few minutes, cut the breasts into 1/4 inch wide strips. Cut the strips into small pieces, about 1/4 inch wide. Add the chicken to the crock pot. Continue to simmer for 10 minutes. Add the chopped basil, cilantro, and green onions, and simmer for 5 more minutes.
I STRONGLY recommend once you’ve poured up your bowl, that you add a spoonful of shredded Mexican blend cheese and a dollop of light sour cream. It may seem like a strange addition to white chicken chili, but you just wait.. you’ll love it!
I served the chili with Parmesan garlic bread sticks. Perfect combo!
Created by Me : D