Keith's White Chicken Chili

Total Time:
3 hr 17 min
Prep:
20 min
Inactive:
12 min
Cook:
2 hr 45 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 cups diced onions
  • 2 cups diced celery
  • 5 garlic cloves, chopped
  • 1/2 cup vegetable oil
  • 1 pound chicken breast, cooked and diced
  • 8 cups water
  • 1 bay leaf
  • 1 (7-ounce) can chopped green chilies
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon basil
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon Cajun seasoning
  • 1/3 of a 7-ounce can chipotle in adobo, chopped
  • 4 tablespoons chicken base
  • 1 pickled jalapeno, chopped
  • 2 pounds white beans, soaked overnight
  • 1/2 cup heavy cream
  • 1 cup shredded carrots
  • 16 ounces sour cream
Directions

Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results


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