KitKat's White Chicken Chili
This recipe makes a big batch. You can adjust how spicy it is by omitting the jalapeno or decreasing the amount of cumin. I started this using someone's recipe and kept adding things of my own to it. You must try it; it is delicious. Husband absolutely loves it!
This recipe makes a big batch. You can adjust how spicy it is by omitting the jalapeno or decreasing the amount of cumin. I started this using someone's recipe and kept adding things of my own to it. You must try it; it is delicious. Husband absolutely loves it!
- shredded cheese
- 1 tsp dried oregano
- 2 tsps ground cumin
- 1 tsp vegetable oil
- 3 cups rice cooked
- 1 large red or yellow onion chopped
- 2 tbls garlic cloves minced
- 1 4oz can diced jalapeno's
- 1 4oz can green chili chopped
- 1 tsp cayenne pepper
- 1 big box chicken broth
- 3 cups chicken breast cooked/chopped
- 2 cans navy beans rinsed
- 3-4 stalks celery chopped
- 1-2 4oz cans mushrooms
- Carbohydrate 545.351195 g
- Cholesterol 480.16 mg
- Fat 45.73774499455 g
- Fiber 20.2483996753693 g
- Protein 221.296885 g
- Saturated Fat 20.4108303120986 g
- Serving Size 1 1 Serving (1470g)
- Sodium 1887.367 mg
- Sugar 525.102795324631 g
- Trans Fat 5.33841306243368 g
- Calories 3584 calories
Step-by-step
- While chicken is cooking chop onions, celery, and garlic.
- Open all cans and remember to rinse off the beans.
- Cook rice and let it sit with lid on it.
- Take chicken out and pour water out of the pot.
- Add oil to pot, throw in onions and celery.
- Saute till onions are soft then add in the garlic and mushrooms and saute for 2 minutes.
- Add all of the seasonings and green chilies.
- Saute for a couple of minutes making sure to mix everything together.
- Chop up the chicken into small bite size pieces.
- Add rest of ingredients, mix everything together, serve and enjoy.
Sequencing the Aromatics
Cooking aromatics requires patience to build a proper flavor foundation. Sweat onions and celery in vegetable oil over medium heat until translucent, typically taking six to eight minutes. Introduce minced garlic and sliced mushrooms during the final two minutes of this sautéing phase. Adding alliums too early risks burning the garlic, which imparts a bitter compound into the broth. Toasting dry spices like ground cumin and cayenne directly in the warm oil and vegetable mixture for sixty seconds releases fat-soluble flavor compounds before liquids enter the pot.Managing Textures and Starches
Rinsing canned navy beans under cold running water removes excess starches and canning liquid that might otherwise cloud the broth. Stirring the rinsed beans and chopped chicken breast into the simmering chicken broth allows proteins to absorb savory notes without overcooking. Cook white rice separately and keep it covered off the heat so individual grains remain distinct rather than mushy when ladled over.Storage and Reheating
Portioning the finished chili into airtight containers facilitates rapid cooling in an ice bath before refrigeration. Stored properly at or below 40 degrees Fahrenheit, this preparation remains safe for up to four days. Reheating individual portions requires gentle simmering on the stovetop with a splash of chicken broth to restore the original moisture balance.
