Description
Paula Deen’s white chicken chili delivers comforting southwestern flavors in a hearty bowl. Creamy white beans, tender chicken, and a zesty blend of spices create a warmly satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 1 lb (0.45 kg) dried navy beans
- 1 lb (0.45 kg) finely chopped skinless boneless chicken breast
- 5 cups (1.2 liters) chicken stock
Vegetables and Aromatics:
- ¾ cup (180 ml) diced onion
- 1 tablespoon minced garlic
- 1 ½ can chopped or whole green chilies/jalapeño peppers
- ½ bunch chopped cilantro
Spices and Seasonings:
- 4 tablespoons (60 ml) butter
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoons ground black pepper
- ½ teaspoon white pepper
- red pepper flakes (to taste)
Instructions
- Thoroughly rinse navy beans under cool running water, ensuring no debris remains. Submerge beans in a large bowl with 4 cups (960 milliliters) of water, allowing them to hydrate for 120 minutes at room temperature.
- Drain soaked beans completely and transfer to a substantial stockpot. Pour 6 cups (1.4 liters) of chicken stock over beans, positioning the pot on high heat to initiate a rolling boil.
- Meanwhile, select a heavy-bottomed skillet and melt 3 tablespoons (45 grams) of unsalted butter over medium-high temperature. Introduce finely minced garlic, precisely diced onions, and thinly sliced chilies into the melted butter.
- Sauté the aromatic vegetables for approximately 4-5 minutes, stirring continuously until they become translucent and release their fragrant essence.
- Gently transfer the caramelized vegetable mixture into the boiling bean and stock combination. Incorporate bite-sized chicken pieces, ground cumin, dried oregano, freshly cracked black pepper, white pepper, chopped fresh cilantro, and red pepper flakes.
- Reduce flame to medium-low, allowing the chili to simmer uncovered. Stir intermittently and monitor liquid reduction for roughly 90-100 minutes until chicken becomes extraordinarily tender and flavors meld harmoniously.
- Taste and adjust seasoning with additional salt or spices if necessary. Ladle the piping hot white chicken chili into serving bowls, accompanying with warm cornbread or preferred side dish.
Notes
- Cut chicken into tiny, uniform pieces to help it cook evenly and absorb more flavor from spices and seasonings.
- Rinse navy beans thoroughly before soaking to remove any dirt or debris that might affect the final taste of your chili.
- Bloom spices by heating them briefly in oil before adding other ingredients, which releases their essential oils and intensifies their flavor profile.
- Keep heat low and steady while simmering to prevent burning and allow ingredients to meld together naturally.
- Taste and adjust seasonings near the end of cooking, giving flavors time to develop and blend completely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 0.1g
- Sodium: 589mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Carbohydrates: 33g
- Fiber: 0.1g
- Protein: 20.5g
- Cholesterol: 31mg