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.
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.
