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White Chicken Chili

An alternative to your typical red chili for a fall football meal
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings: 8 servings (2 cups)
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1-2 red onions
  • 1 bunch celery
  • 6 cloves garlic, minced
  • 2 lbs chicken breast
  • 2 Tbsp oregano
  • 1 Tbsp white pepper
  • salt to taste
  • 2 cans Great Northern Beans
  • 1 7 oz can chopped green chiles (or 2 smaller cans)
  • 8 cups chicken broth
Optional:
  • 1 can Great Northern Beans

Method
 

  1. Heat the oil in a stockpot over medium heat
  2. Dice the onions and toss in the pot
  3. Cut the celery into pieces approx the size of the onions, splitting the ribs if necessary. Toss into the pot.
  4. Add minced garlic and stir.
  5. Sweat the onions and celery with a sprinkle of salt over low-medium heat for about 10 minutes. Stir occasionally.
  6. Trim and cut the chicken into bite size pieces. Toss into the pot and stir occasionally. Cook until there is no pink in the chicken.
  7. Add the oregano and pepper. Salt if desired, remember the broth has a lot of salt!
  8. Add canned chiles (do not drain first) and stir.
  9. Drain and rinse 2 cans of the beans. Add the beans to the pot.
  10. Add the broth and reduce heat to medium-low and bring to simmer. Heat through and serve.
Optional (to thicken chili):
  1. Drain and rinse a third can of beans.
  2. Puree beans with some of the cooking broth. I use an immersion blender, but a blender or food processor could be used.
  3. Add puree to pot and bring to a simmer. Serve!