White Chicken Chili

It still makes me laugh when the temperature drops to below 30 degrees in Eastern NC. People just absolutely panic. Like if they go out to the car they might get hypothermia and die. I personally love it here when it gets this cold. First of all there are a lot less people swarming into the Emergency Department. And there is no traffic. I do think that if it is going to be this cold there should be snow. There is nothing like waking up, looking out the window, and seeing everything covered in a clean sheet of white. Those days are made for cooking stews, chili, and pot roast and baking fresh bread.

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I have to admit that I don’t really like chili that much. I feel like every time I eat chili at someone’s house or at a potluck it tastes like the hospital cafeteria chili. So I thought I would give white chicken chili a shot, and I am glad I did. This is a wonderful dish to warm up your kitchen as winter drags on. It is perfectly spicy and creamy. Serve this with a side salad and a slice of freshly baked bread. One of the reasons I needed to make this chili is that I had some exquisite half and half from a local dairy farm that is about to expire. If you live in Eastern NC, you should definitely look for the products from Simply Natural Farm. The butter and milk are incredible, you will not want to go back to grocery store brands.

White Chicken Chili
Serves 6

2 tbsp olive oil
1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
1 medium onion, diced
3 cloves garlic, minced
1 tsp kosher salt
1 tsp cumin
1 tsp dried oregano
½ ts. ground black pepper
¼ tsp cayenne pepper
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken stock
2 (4 oz.) cans diced green chiles (fire roasted if available)
1 cup reduced fat sour cream
½ cup half-and-half
½  tsp sriracha

In a Dutch oven, heat 1 tbsp of the olive oil over medium high heat. Sauté the chicken in this oil, stirring occasionally, until it is no longer pink. Remove the chicken and set aside.  Add the remaining tbsp of oil to the pan, add in the onion. Cook, stirring occasionally, until it the onion starts to become translucent, about 5 minutes. Stir in the garlic, salt, cumin, oregano, black pepper and cayenne and sauté 30-60 seconds more, just until fragrant.

Return the chicken to the pan along with the white beans, chicken stock and green chiles.  Bring this to a boil. Reduce the heat to a simmer. Cook for 30 minutes.

Remove the chili from the heat and stir in the sour cream and half-and-half. Add in the sriracha. Taste and adjust salt and pepper if needed.

Barely adapted from Annie’s Eats.

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