Cozy up with this chili with savory chicken, beans and spicy chilies! Great on a cold winter day!
White-Hot Chicken Chili
Recipe by: Bobbi Jo Lathan
Recipe type: Chili
Cuisine: American
Serves: 4-6
PREP TIME
15 mins
COOK TIME
75 mins
TOTAL TIME
1 hour 30 mins
INGREDIENTS
3 large chicken breasts (skin on-bone in)
2 cups fresh chicken broth (from stewing the breasts)
2 (19 ounce) cans Cannellini Beans or Great Northern Beans (drained and rinsed in colander)
6 tomatillos (outer skin removed and chopped)
2 tablespoons extra-virgin olive oil
1 medium-sized white onion (chopped)
4 cloves fresh garlic (minced)
2 (14.5-ounce) cans diced tomatoes with green chilies
2 (4-ounce) cans of Hatch Chopped Green Chilies (or 2 – 7-ounce cans regular chopped green chilies)
1 medium-sized fresh jalapeño pepper (deseeded and chopped)
2 teaspoons Mexican oregano
1 ½ teaspoons ground cumin
¼ cup fresh cilantro (chopped)
2 teaspoons salt
1 teaspoon freshly ground black pepper
Juice from 1 fresh lime
INSTRUCTIONS
Get out your stock pot or Dutch oven and fill it â…” of the way up with water. Add the chicken breasts and a teaspoon of salt and stew the chicken over a medium-high heat for 40-45 minutes. Once the breasts are cooked and the stock has cooked down, remove the breasts from the pot to a plate or pan and let it cool for a minute. Place another small pot in your sink and place a strainer over the pot. Then strain 2 cups of the fresh chicken stock from the chicken you just cooked, into the new pot. Set it aside for use in a minute. ( I have a 2-cup glass measuring cup and just pour out the stock into the measuring cup and then strain it. You can freeze any leftover stock and use it in various dishes at a later time.) Then, remove the skin and the bone from the chicken breasts, shred the chicken and set aside.
Now, get another large Dutch oven and place it on a burner over a medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is hot, sauté the onions for about 4 minutes, until they are translucent. Then, add the freshly minced garlic and sauté another minute or so. (you don’t want the garlic to brown)
Next, add to the onions and garlic, the canned tomatoes with green chilies, the chopped tomatillos, and chopped fresh jalapeño pepper. Cook, stirring the mixture, until the tomatillos become tender, about 5 minutes.
Then, add to this mixture, the 2 cups of chicken stock, the Hatch green chilies, the drained beans, oregano, cumin, cilantro, shredded chicken breast, and fresh lime juice. Let this cook for about 10 minutes.
Serve hot in bowls with toasted tortilla chips and wedges of fresh lime. You can also add a dollop of sour cream or freshly grated jack cheese. Yum!
NOTES
You can also use dried Cannellini beans, soak them overnight, and drain and rinse them in a colander the next morning. Then, cover them with water in a big pot, throw in a smoked hamhock and some salt, and cook until done. Drain them and add them to your chili.