White Chicken Chili
A creamy and flavorful dish, perfect for a cozy meal. This dish combines the warmth of chili with the tenderness of chicken, making it a satisfying and comforting option.
A creamy and flavorful dish, perfect for a cozy meal. This dish combines the warmth of chili with the tenderness of chicken, making it a satisfying and comforting option.
- 1/4 cup flour
- 6 chicken breasts
- packet of taco seasoning
- 2 tbl poultry seasoning
- 4 oz butter
- 1/2 onion diced (vidalia)
- 2 tbl minced garlic
- 3 jalapeno diced (one whole and the other two with membranes and seeds removed)
- 2 tbl chili powder
- 2 tbl cumin
- 6 cans of northern beans
- 6 cups chicken stock
- 5 cups half and half
- 2 tbl kosher salt
- 2 tbl franks red hot
- 3 tbl worcestershire sauce
- 2 tbl white pepper
- 2 cups finely shredded colby jack cheese
- Carbohydrate 15.5775132096236 g
- Cholesterol 102.344294974498 mg
- Fat 21.4108154639966 g
- Fiber 1.18538092488148 g
- Protein 24.216878037154 g
- Saturated Fat 12.3335986327415 g
- Serving Size 1 1 Serving (356g)
- Sodium 740.265584183869 mg
- Sugar 14.3921322847421 g
- Trans Fat 1.43358230560717 g
- Calories 350 calories
Step-by-step
- Preheat oven to 375
- Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside.
- Melt butter and sauté onion, garlic and jalapenos until onions are soft.
- Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
- Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot.
- Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot.
- Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.
Thick, opaque broth coats the back of a spoon while shreds of spiced poultry remain tender beneath a layer of melted colby jack. Testing this pot required solving multiple execution risks that commonly ruin dairy-heavy soups. Three distinct phases demand strict attention.
Judging Poultry Doneness Without Probes
Baking chicken breasts at 375 degrees Fahrenheit for 30 to 45 minutes demands visual verification since moisture loss ruins the texture. Piercing the thickest lobe with a paring knife reveals juices running completely clear rather than pink. Fibers must yield immediately to the tines of a fork with zero rubbery resistance before shredding begins.Controlling the Roux and Dairy Integration
Stirring flour directly into the warm bean mixture for five minutes cooks out raw cereal flavors without burning the bottom of the pot. Half-and-half curdles easily if subjected to aggressive boiling temperatures. Simmer the dairy base gently over medium-low heat until starches hydrate fully.Incorporating Melting Cheese Gradually
Whisking shredded colby jack into a boiling pot creates an oily, stringy clump instead of a smooth emulsion. Introduce the dairy in small handfuls, waiting until the previous addition vanishes completely before adding more. Dried spices like cumin and chili powder benefit from direct oil contact during the onion sauté to release fat-soluble aromatics.
