White Chicken Chili
Servings: 8
Ingredients
- 2 lb chicken (1lb bone-in thighs, 1lb boneless breast)
- 4 chicken bouillon cubes
- ¼ cup (½ stick) butter
- 1 softball-sized onion finely diced
- 1 small celery heart, with leaves (or 1 bunch celery, with leaves) finely diced
- 2½ oz white chicken chili seasoning
See here - 1 can (15 oz) black beans drained and well rinsed
- 1 can (15.5 oz) navy beans with liquid
- 1 can (15.5 oz) great northern beans with liquid
- 1 can (15.5 oz) cannellini (white kidney beans) with liquid
- 1 can (15 oz) whole kernel corn with liquid
- 1 can (12 oz) evaporated milk
- salt to taste
- sour cream, shredded Cheddar cheese, or chopped scallions, for garnish
- Cooked white rice, or tortilla chips (optional)
Instructions
- In a 6 quart Dutch oven, place chicken and bouillon cubes with just enough water to cover the chicken. Gently simmer COVERED with lid slightly tilted on LOW heat for 1 hour or till meat is falling off bone.
- Remove chicken, strain stock, and reserve, while chicken cools on a plate.
- In the pot, add butter and celery. Sauté for 5 mins over LOW heat. Add onion, and sauté another 5 mins. Add chili seasoning, stirring well to dissolve. Sauté for a few mins, then add stock back in.
- Add black beans and simmer for 10 mins.
- While doing this, debone and dice or “pull” your chicken.
- Add navy, great northern, and cannellini beans. Simmer 5 mins.
- Add diced chicken and a can of corn; simmer for 5 mins.
- Add evaporated milk and half a can of water. Bring back up to heat but do not boil. At this point it is done, check to see if a little bit of salt is needed. If it seems a little thick depending on how much stock you had, you may need to add a little milk. If it seems thin, you can thicken it with a corn starch slurry.
- If desired, top with sour cream, shredded cheddar cheese, chopped scallions, and/or a scoop of white rice.. All that is optional and is wonderful without any of it. Can be served with tortilla chips instead of soup crackers.
