White Chicken Chili from scratch
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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.
This post contains affiliate links. Here is the full disclosure.
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.
White Chicken Chili
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.
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.
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!
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.
What beans are those? (Seeds.)
Thank you
They are navy beans.
Planning on making this as a post partum meal! Can this be frozen?
Yes, it can be frozen!