White Chicken Chili from scratch

by Becky
Published: Updated:

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I made up this recipe on the spot and I’m so glad I wrote down what I did as I went along. My kids declare this one of their new favorite meals.

As with most of my recipes, this makes a lot! About 12 servings. I only cook one main meal a day and the leftovers are eaten for lunch the next day, which is why I make a lot at once.

This is all from scratch from the chicken to the beans, and everything in-between. So it’s a little more involved. Part of what makes our meals so good is the food preserved at it’s peak freshness, vegetables picked that day, our farm raised chicken, and making a truly from scratch meal.

I hope you enjoy this one, if you have the fermented jalapenos it’s absolutely delicious! Recipe for fermented jalapenos can be found in THIS book. You can also substitute canned chile peppers but it’s not quite the same.

This beautiful dutch oven is my favorite! You can find it HERE. Use the discount code SEASONAL to get 5% off!

White Chicken Chili

I made up this recipe on the spot and I’m so glad I wrote down what I did as I went along. My kids declare this one of their new favorite meals.
As with most of my recipes, this makes a lot! About 12 servings. I only cook one main meal a day and the leftovers are eaten for lunch the next day, which is why I make a lot at once.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: CHICKEN, chili, white
Servings: 8 plus leftovers

Ingredients

  • 1 Whole Chicken 4-5 lbs
  • Dry Rub for Chicken
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon coriander
  • 1 tablespoon salt

Other Soup Ingredients

  • 2 onions diced
  • 4 large garlic cloves or 8 small cloves finely minced
  • 2 quarts chicken broth
  • 1 cup finely chopped fermented jalapenos
  • 6 cups cooked white beans or 3 cups dried
  • 2 ½ cups frozen corn
  • 2 tablespoons lime juice
  • 4 tablespoons cilantro
  • 1 teaspoon salt or to taste
  • ½ t. cumin
  • ½ t. Paprika

Optional Toppings

  • Sour Cream
  • Green onions
  • Corn Tortilla Chips
  • Monterey Jack or Cheddar Cheese

Instructions

  • Preheat the oven to 425ºF. As the oven warms up, mix the dry rub spices together in a bowl. Place the chicken in a dutch oven and cover the whole chicken with the rub. It will seem like a lot, but the spices flavor the whole soup eventually. Pour 2-3 cups of water in the base of the dutch oven.
  • Place chicken in the oven and cook for one hour and fifteen minutes or until a thermometer reads 165ºF.
  • While the chicken is cooking, I also do a quick soak and cook my beans in my pressure cooker. If you soak them, they only need 8 minutes to cook. Alternatively, you can use precooked beans.
  • I dice and mince my onions, garlic, jalapenos, and cilantro as the chicken and beans cook.
  • When the chicken is finished cooking, remove from the oven and cool for at least twenty minutes. Then shred chicken and place in a bowl. Then pour the liquid from the base of the dutch oven into your shredded chicken bowl.
  • Remove leftover chicken carcass from dutch oven. Then place the same dutch oven on the stovetop with a little oil in it and heat until it starts to shimmer. Then add onions and cook for 5 minutes or until soft. Add garlic and cook for one minute longer. Add jalapeno and give it a stir.
  • Then add shredded chicken and drippings, along with one quart chicken broth. Stir and keep on medium heat. As that warms, place two cups of cooked beans in a blender or food processor. Open the second quart of chicken broth and pour in enough to cover the beans. This was about two cups. Puree to a smooth paste.
  • Add bean puree to the soup, then add leftover chicken broth from the quart jar. Add in 4 cups of beans, all the frozen corn (no need to thaw) and remaining spices and salt. Cook for twenty minutes or until everything is warm.
  • Remove from heat and add lime juice and cilantro. Serve warm.

Notes

I like to freeze my leftover chicken carcass and when I get four or five of them frozen, I make chicken broth.

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5 comments

Laura February 8, 2022 - 11:20 am

I’m so happy to see the recipes you’ve been sharing lately. It’s helpful to see how you use all of the food you grow.
In a video a couple of months ago, your husband showed some granola bars that you made and stored in the freezer. I would love to see your recipe for that when you get a chance.

Reply
Kelsey February 15, 2022 - 3:53 pm

You are my favorite homesteader to watch! I can tell you are a very sweet person. I’d love to see the recipes of your convenience meals you cook when you all are busy!

Reply
theseasonalhomestead February 19, 2022 - 10:35 pm

Thanks Kelsey, that is kind of you to say! We usually do things like the jars of spaghetti sauce I canned with pasta and canned soups when we are in a real hurry in the winter. But I have others up my sleeve too 🙂 I will definitely share some of them in the future.

Reply
Deborah February 19, 2022 - 3:09 am

What beans are those? (Seeds.)
Thank you

Reply
theseasonalhomestead February 19, 2022 - 10:38 pm

They are navy beans.

Reply

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