White Chicken Chili
I have won several chili cook-offs with this recipe. It is always a crowd pleaser!
I have won several chili cook-offs with this recipe. It is always a crowd pleaser!
- 1/4 cup all-purpose flour
- 2 cloves garlic minced
- 2 tablespoons poultry seasoning
- 6 cups chicken stock
- 1 packet taco seasoning
- 6 cans northern beans 15 oz.
- 2.25 pounds chicken breasts boneless and skinless diced or shredded
- 4 oz. butter
- 1 spanish onion diced
- 2 jalapeno peppers diced
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 5 cups half and half
- 2 tablespoons kosher salt
- 2 tablespoons cayenne pepper sauce
- 3 tablespoons worchestershire sauce
- 1 pound monterey jack cheese shredded
- 2 tablespoons white pepper freshly ground
- Carbohydrate 25.7837393321236 g
- Cholesterol 252.615746855812 mg
- Fat 72.1748955417948 g
- Fiber 1.74256582188236 g
- Protein 42.1267555892832 g
- Saturated Fat 43.7538712010792 g
- Serving Size 1 1 Serving (634g)
- Sodium 2012.71304024347 mg
- Sugar 24.0411735102412 g
- Trans Fat 4.66825284797596 g
- Calories 913 calories
Step-by-step
- Preheat oven to 375 degrees.
- Season chicken with taco seasoning and poultry seasoning.
- Bake about 30-45 minutes.
- Dice and reserve.
- Melt butter and saute onion, garlic and jalapenos until the onions are translucent.
- Drain and rinse beans and add to sauteed mixture, cooking for 5 minutes.
- Add chili powder, cumin and flour, stirring 5 minutes.
- Add chicken stock, half and half, salt, white pepper, hot sauce and Worchestershire sauce, cooking until mixture is thickened and beans are soft.
- Add diced chicken and cheese, stirring until cheese is melted.
Butter carries the weight of this dish, starting with the initial fat base used to sweat the Spanish onion and minced garlic at moderate heat until translucent. Building flavor requires cooking the flour, chili powder, and ground cumin for precisely five minutes to eliminate any raw starch taste before introducing the liquids. Freshly ground white pepper imparts a sharper, earthier heat than black pepper without leaving dark specks in the pale sauce. Jalapeno peppers contribute bright capsaicin warmth, which balances the substantial weight of the dairy and meat components.
Scaling quantities upward demands careful attention to pot capacity, requiring a Dutch oven that holds at least eight quarts to prevent boil-overs during the dairy reduction phase. Doubling the recipe means monitoring the half-and-half closely, as high dairy content scorches easily over direct heat once the volume increases significantly. Halving the ingredients works well for smaller households, though the chicken breast baking time of thirty to forty-five minutes at 375 degrees remains unchanged because single breasts cook at the same rate as multiple pans.
Creaminess relies on a deliberate balance between the starches from the drained northern beans and the milk fats from the five cups of half-and-half and one pound of Monterey Jack cheese. Adding the shredded cheese at the very end ensures smooth emulsification without graininess, while boiling dairy too aggressively after the cheese melts causes protein separation and a broken, oily texture. Rinsing the canned beans thoroughly removes excess canning liquid that would otherwise cloud the broth and introduce unwanted metallic flavors.
Leftovers freeze remarkably well for up to three months when stored in airtight containers, though dairy-heavy soups can separate slightly upon thawing. Reheating frozen portions slowly over low heat while whisking vigorously restores the original emulsion and smooth mouthfeel. Portions kept in the refrigerator remain stable for four days, making large batches practical for advance meal preparation.
