Keith's White Chicken Chili |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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There's already a boatload of white chili recipes but this one is my favorite. It's the one to use when you want to make is extra special instead of quick and easy. I wanted to post it for the nutritional analysis, but if anyone out there tries it, that would be even better. Ingredients:
2 cups diced onions |
2 cups diced celery |
5 garlic cloves, chopped |
1/2 cup vegetable oil |
1 lb 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 |
0.333 (7 ounce) can chipotle chiles in adobo, chopped |
4 tablespoons chicken base |
1 pickled jalapeno pepper, chopped |
2 lbs dry white beans, soaked overnight |
1/2 cup heavy cream |
Directions:
1. Saute onion, celery, and garlic in oil until tender, about 5 minutes.
2. 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.
3. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender.
4. Garnish soup with grated carrots and sour cream if desired.
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