White Chicken Chili

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CGM40

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Apr 14, 2016
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#1
Here is my version of white chicken chili.

image.jpeg

4 lg chicken breasts (cut into small pieces)
2 medium onions (chopped)
2 tbsp of oil

4 cups of chicken broth
1 cup of salsa (I use my home canned salsa and usually put a little extra in)
2 tbsp parsley
2 1/4 tsp garlic powder
1 1/2 tsp oregano
1 tbsp crushed red pepper
1 tbsp cumin
1 tbsp salt
3 cans White Northern Beans


Sauté chicken and onions in oil until done
Stir everything into a stockpot and simmer for about 45 minutes


Serve with shredded cheese and corn tortilla chips.


I ended up using the rotisserie chicken I bought yesterday in the chili today. This is by far my favorite chili to eat on a cold winter day. It taste even better after it sits a day.

Btw, if Uncle Jed, TomLC , Daedalus or someone with the power to do so could correct the title to say Chili instead of chil, that would be great.
 

Uncle Jed

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Dec 1, 2015
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#2
Here is my version of white chicken chili.

View attachment 38499

4 lg chicken breasts (cut into small pieces)
2 medium onions (chopped)
2 tbsp of oil

4 cups of chicken broth
1 cup of salsa (I use my home canned salsa and usually put a little extra in)
2 tbsp parsley
2 1/4 tsp garlic powder
1 1/2 tsp oregano
1 tbsp crushed red pepper
1 tbsp cumin
1 tbsp salt
3 cans White Northern Beans


Sauté chicken and onions in oil until done
Stir everything into a stockpot and simmer for about 45 minutes


Serve with shredded cheese and corn tortilla chips.


I ended up using the rotisserie chicken I bought yesterday in the chili today. This is by far my favorite chili to eat on a cold winter day. It taste even better after it sits a day.

Btw, if Uncle Jed, TomLC , Daedalus or someone with the power to do so could correct the title to say Chili instead of chil, that would be great.
That looks good but shouldn't you be cooking in a thimble?
 

CGM40

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Apr 14, 2016
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#3
That looks good but shouldn't you be cooking in a thimble?
I cut the recipe in half for myself. I'll eat on it for a couple of days and either freeze it, or give the rest away. The neighbor helps me out a lot, so he usually gets some of whatever I make. His wife doesn't cook anymore, so I think it's about the only way he gets a good home cooked meal. None of it goes to waste.
 

JMag

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Dec 5, 2015
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#4
Here is my version of white chicken chili.

View attachment 38499

4 lg chicken breasts (cut into small pieces)
2 medium onions (chopped)
2 tbsp of oil

4 cups of chicken broth
1 cup of salsa (I use my home canned salsa and usually put a little extra in)
2 tbsp parsley
2 1/4 tsp garlic powder
1 1/2 tsp oregano
1 tbsp crushed red pepper
1 tbsp cumin
1 tbsp salt
3 cans White Northern Beans


Sauté chicken and onions in oil until done
Stir everything into a stockpot and simmer for about 45 minutes


Serve with shredded cheese and corn tortilla chips.


I ended up using the rotisserie chicken I bought yesterday in the chili today. This is by far my favorite chili to eat on a cold winter day. It taste even better after it sits a day.

Btw, if Uncle Jed, TomLC , Daedalus or someone with the power to do so could correct the title to say Chili instead of chil, that would be great.
We tried out your version tonight and it was spectacular! The only changes made were the addition of turmeric to the chicken, a small can of mild green chilies, and a little sour cream on top.
 

CGM40

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Apr 14, 2016
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#5
We tried out your version tonight and it was spectacular! The only changes made were the addition of turmeric to the chicken, a small can of mild green chilies, and a little sour cream on top.
Glad to hear that you all liked it. When I cook the chicken breasts, I always season it with Red River Ranch Original Seasoning.
https://kentrollins.com/shop-1/Original-Seasoning-38-oz-p85007168

My home canned salsa is full of green chili's, so instead of only a cup of salsa, I will usually just add the whole quart.
 

JMag

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#6

JMichna

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#16

JMichna

Grand Poobah, Possum Lodge
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Dec 2, 2015
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Ontonagon MI
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#17
Here is my version of white chicken chili.

View attachment 38499

4 lg chicken breasts (cut into small pieces)
2 medium onions (chopped)
2 tbsp of oil

4 cups of chicken broth
1 cup of salsa (I use my home canned salsa and usually put a little extra in)
2 tbsp parsley
2 1/4 tsp garlic powder
1 1/2 tsp oregano
1 tbsp crushed red pepper
1 tbsp cumin
1 tbsp salt
3 cans White Northern Beans


Sauté chicken and onions in oil until done
Stir everything into a stockpot and simmer for about 45 minutes


Serve with shredded cheese and corn tortilla chips.


I ended up using the rotisserie chicken I bought yesterday in the chili today. This is by far my favorite chili to eat on a cold winter day. It taste even better after it sits a day.

Btw, if Uncle Jed, TomLC , Daedalus or someone with the power to do so could correct the title to say Chili instead of chil, that would be great.
CGM40,
Dumb question maybe... do you cook the chicken breasts first and then cut them up, or cut into small pieces, then do the saute? If you cut before cooking, do you semi-freeze the meat so it's easier to cut into regular sized pieces?
 

CGM40

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Apr 14, 2016
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#18
CGM40,
Dumb question maybe... do you cook the chicken breasts first and then cut them up, or cut into small pieces, then do the saute? If you cut before cooking, do you semi-freeze the meat so it's easier to cut into regular sized pieces?
I cut them into small pieces, then do the saute. The only time I cut them up semi-frozen is if I had to thaw them. Some good kitchen shears makes it a breeze to cut them up.
 

JMag

Well-Known Member
Dec 5, 2015
2,563
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S.E. USA
#20
I cut them into small pieces, then do the saute. The only time I cut them up semi-frozen is if I had to thaw them. Some good kitchen shears makes it a breeze to cut them up.
Oftentimes, we boil chicken for chicken chili, soup, etc., and pull it apart before adding to the pot. The fastest method involves buying a rotisserie chicken and pulling it apart, then add to the pot.