This White Chicken Chili recipe is one that I invented and have truly tweaked many times over the years. It’s also the most frustrating recipe for my friends to try, because it’s one of those recipes that changes every single time I make it. There are elements that remain the same: ham stock OR bacon crumbled, fresh cilantro and a lot of it, yellow curry and smoked paprika, and lots of heavy cream. Everything else can be changed or tweaked and you’ll still get the same amazing flavor profile.
When I tell you this is the absolute greatest, most amazing white chili you’ll ever taste, it IS JUST THAT. It has won two chili cook-offs in Virginia and in Tennessee.
Here’s about what I do–
Jen's White Chicken Chili
This white chicken chili is perfect anytime, but also a great fall and winter dish.
Ingredients
- FOR THE BASE:
- 2T veg oil or butter
- 1 small red onion, diced
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 3-5 cloves garlic, crushed
- 2 slices cooked and crumbled bacon
- 2T chicken or ham bouillon paste
- 1 cup water
- FOR THE CHILI:
- 1 rotisserie chicken
- 1 can black beans (all drained and rinsed)
- 1 can pinto beans
- 1 can navy beans
- 1 can cannellini beans (*use a total of four cans of beans, any type)
- 2 cans Rotel (not drained)
- 1 can fire roasted corn or mexi-corn, drained
- 1/2-3/4 c chopped fresh cilantro
- 1T yellow curry
- 1t chili powder
- 1t smoked paprika
- 1t chopped chipotle peppers in adobo sauce (or more for heat) OR ¼ c diced pickled jalapenos
- dash celery salt
- 1/2 lime, juiced
Instructions
- Shred rotisserie chicken.
- Add BASE ingredients IN ORDER and sweat down over medium heat for approx. 5 minutes.
- Add CHILI ingredients. Cook down over medium-low heat for about 10 minutes. You can also simmer on low and cook for a bit longer, which will give flavors more time to meld.
- Add rotisserie chicken
- Add most of the heavy cream (you do not have to use the entire container, just gauge by sight and how thin you want it). Simmer over very low heat with the lid on for about ten minutes, stirring occasionally (just long enough for the cream to warm); but be careful because when you simmer it for too long or too high heat, the chicken will start to fall apart.
- If the chili appears too thick for your liking, add a touch more water, 1/2 cup at a time.
- Serve with sour cream and chopped cilantro.
Enjoy! xo
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