Keith's White Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 165 Minutes |
Ready In: 185 Minutes Servings: 8 |
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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:
1. 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.
2. 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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