This is an update on my old white chicken chili recipe. It was originally created for our neighbors
annual chili and margarita cook-off every year. The first time we were invited I made the chili, but not the party because I was giving birth (pretty good excuse, huh?)
The next year I missed it because we are lame and out of town. Last year I was lazy, and Pete and I just exclusively floated on a margarita flavored cloud and pigged out on other peoples hard work. This year, I made the same chili that I had prepared the first year and was all excited to bring home an award, or at least some indegestion from sampling a dozen types of chili. But I didn’t make it because I was tired. I know, but I was really tired, like falling asleep sitting up tired. Eye balls burning in the socket, room spinning bone aching tired. But anyone who is a mom knows that you are always tired. I usually just swig like 6 cups of coffee and sorta get on with it, you know? But when it was still here after 10 days and was then accompanied by a delightful fever and walnuts bulging out of my neck, I thought maybe it would be a good idea to go to the Dr. Turns out I’m sick. lol! Who has time for that?
I guess sometimes your body tells you what’s what, and that it is time to take a rest huh?
So this is the chili, that never made it to the party. again.
Recipe: White Chicken Chili
- -4 large chicken split breasts (with skin and bones)
- -3 Tbs olive oil
- -2 large sweet yellow onion, diced
- -2 cloves of garlic, minced
- -1 jalapeno minced
- -1 bag frozen premium white pearl onions
- -8 cups chicken broth
- -5 16oz cans of white beans, rinsed and drained
- -1/2 tsp of crushed red pepper flakes (more if you like it spicier)
- -4 Tbs of cumin
- -2 tsp of smoked paprika
- -½ tsp of cinnamon
- -2 Tbs red wine vinegar
- -Kosher salt to taste
- 1-Preheat the oven to 400 degrees.
- 2-Place the chicken breasts skin side up on a sheet tray.
- 3-Sprinkle them heavily with kosher salt, and place in the oven to roast.
- 4-Cook the chicken until the chicken is cooked almost all the way through, about 25 minutes.
- 5-Set aside to cool.
- 6-Meanwhile, in a large heavy pot, add the olive oil, and then the diced onions and sprinkle them with salt.
- 7-Cook over medium heat for about 5 minutes, or until the onion is beginning to soften and turn translucent.
- 8-Add the garlic and jalapeno and continue to cook over a medium heat.
- 9-Make sure that the onions and garlic are not browning.
- 10-When the onions and garlic are soft, add the bag of pearl onions.
- 11-Let them cook with the other onions and garlic for another few minutes.
- 12-Add the chicken broth and let it come to a simmer.
- 13-While the broth is heating, shred the chicken breasts.
- 14-Discard skin, fat and bones, keeping the breast meat of the chicken.
- 15-Using forks, shred the chicken into bite sized chunks and set aside.
- 16-When the broth and onions are simmering, add the rinsed, drained white beans and the chicken chunks.
- 17-Season the chili with the peppers, cumin, paprika, cinnamon and vinegar.
- 18-Cover the pot and let the chili simmer for about 30 minutes.
- 19-Remove the pot, and cook over a low heat for another 20 minutes.
- 20-At this point, season the chili further with kosher salt, or, if desired, more crushed red pepper flakes.
- 21-Serve this chili hot with cilantro, shredded white cheddar, avocado and pico de gaillo. I also like to eat this with tortilla chips.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 8
But it is really delicious and we enjoyed it around here for days!
By the way- my sincere apologies that this does not have my usual step by step photos, but don’t worry the directions are detailed!