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White Chicken Chili
White Chicken Chili is zesty and delicious chili with a creamy broth loaded up with tender chunks of chicken, white cannellini beans, and vegetables.
Ingredients
1 1/2 to 2 pounds boneless skinless chicken thighs (start with 2 1/2 pounds and trim off fat and gristle - it should give you about 1 3/4 pounds of meat)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil, divided
1 pound trimmed celery root, diced into half-inch pieces, about 2 1/2 cups*
1 1/2 cups yellow onion, diced
1 orange bell pepper, cut into bite sized pieces
1 poblano pepper, cut into bite sized pieces
1 medium jalapeno, seeded and diced small
1 tablespoon fresh garlic, minced
1/2 teaspoon dry ground coriander
1 teaspoon dry oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 quart chicken stock or broth (make homemade chicken stock if possible)
1/4 cup fresh cilantro leaves, chopped
1 14.5-ounce can cannellini beans with liquid
1 14.5-ounce can fire roasted corn drained (use regular canned corn if you can’t find fire roasted)
1 4.25-ounce can mild diced green chilis
1 pint full fat sour cream
Toppings
Additional sour cream
Shredded jack cheese
Additional cilantro leaves
Corn tortilla chips
Fresh lime wedges
Instructions
- Trim chicken thighs of all visible fat, gristle and connecting tissue. Then cut into bite sized pieces.
- Salt and pepper all sides of the chicken pieces.
- In a large Dutch oven or large soup pot over medium high heat, add two tablespoons of olive oil and once hot, sear half the chicken by cooking for a minute or so on both sides. Remove to a bowl, add two more tablespoons of oil and sear the remaining chicken, moving to the same bowl.
- Add the remaining olive oil, reduce to medium heat and add the celery root and stir and cook for three minutes.
- Add the onions and all three peppers and cook and stir for two more minutes.
- Add the garlic, coriander, oregano, cumin and chili powder and cook one minute.
- Add the stock, the cooked chicken and the cilantro and raise heat to high, scraping up any brown bits on the bottom of the pan.
- Once the mixture starts to boil, lower to a simmer and cook 12-15 minutes or until the vegetables are tender.
- Add in the cannellini beans, canned corn and the green chilies and bring back to almost a boil.
- Remove from heat and stir in the sour cream until it dissolves into the soup.
- Serve with some or all of the toppings.
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Notes
*If celery root is not available, make up the difference with extra peppers and onions.
Find it online: https://www.afamilyfeast.com/white-chicken-chili/
