White Chicken Chili

Autumn is around the corner and it’s time to break out the soup and chili recipes!

Poached Chicken Breasts

I tend to put chili in the recipe rotation once every three or four weeks, and serve it with a nice green salad and some fresh cornbread or soft rolls. White Chicken Chili is simple and quick, and hearty as well. You can up the ante and add shredded cheddar or more spices, but this basic recipe is easy to do, especially when the weather turns colder and a bowl of comfort is welcome at the table.

For this recipe, I poached thinly sliced chicken breasts in chicken broth. Poaching sounds like a next level cooking term, but essentially, its simmering the meat in broth at a low temperature until it’s cooked through. The end result is a tender, moist chicken that is easy to shred. I think, in a pinch, you could use rotisserie chicken, but it is actually easier to poach and throw the breasts into a Kitchen Aid mixer to shred than it would be to stand there and take the chicken off the bone, and less greasy as well. However, some people love the use of extra Rotisserie chicken, and if it is on sale and you don’t mind the extra step, go for it!

Shredded Chicken Breasts

I poached the chicken, put it in the Kitchen Aid with the paddle attachment, and mixed it on low until the chicken had a fine shred. Again this is to your taste, so if you prefer bigger chunks, or larger shreds of chicken, go in that direction. I also saved the poaching liquid, and used that in the chili itself, as it is essentially broth that cooked the chicken, it is filled with flavor.

I have recently learned that my son doesn’t like the chunks of chili, be it tomatoes or onions, so this recipe is thick and hearty without seeing big chunks of anything. Now myself, I am a chunky person (I laugh to myself here. So much for self esteem). In more ways than one. Soup, cookies, muffins, chunks are good. So, this chili needed to deliver big flavor without big chunks.

in a stockpot, saute finely diced onion (you can add celery and carrot, I didn’t) until tender. Add the poaching liquid, three cans of drained, rinsed white beans, the chicken, and your spices.

Now for me, chili needs heat. I kept this mild and added hot sauce procured from my local farmers market that is a combination of smoked apple and heat. I did put in a dash of hot sauce into the chili to give it the extra pizazz. You can add green chili peppers that are canned, fresh jalapeño or ghost peppers if you like it hot.

Oh I almost forgot…what makes this chili creamy and delicious? A block of cream cheese! Cubed and stirred into the mix while it is on the stove, after heating thoroughly, the cream cheese dissolves and adds not only to the texture, but also to the flavor.

Let the chili cook on the stove until ingredients are combined, and serve. I love to add cheddar cheese, sour cream and hot sauce to mine. I would add cheddar cheese to the whole batch, actually.  Boom and Wow.

Serve with your favorite cornbread http://mythankfultab

White Chicken Chili

le.com/2017/09/14/cheesy-skillet-cornbread/

and enjoy!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

White Chicken Chili

Print Recipe

1. 2 Pounds thinly sliced Chicken Breast
2. 64 oz Chicken Stock
3. 1 Tbsp Olive oil
4. 1 Onion, finely diced
5. 1 block of Cream Cheese, cubed
6. 1-2 Cups Shredded Cheddar Cheese (If you wish/optional)
7. 3 Cans White Cannelini Beans, drained and rinsed
8. hot sauce, spices, canned green chilies, salt, pepper, to taste

 

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

1. Gently poach chicken breasts in 1/2 of stock. (I usually use two containers of chicken stock, one to poach and one to add to chili later on). Poach until chicken is tender and cooked through. Drain and reserve poaching liquid.
2. Shred chicken either in mixer or by hand until chunks and shreds are as desired. Set aside.
3. Finely dice onion (you can also add carrots and celery but for this recipe I did not).
4. Saute onion in olive oil in stockpot until translucent.
5. Add three cans of drained white beans, chicken, poaching liquid, and additional stock.
6. Add one package of cream cheese, cubed to chili and stir until mixed in.
7. Add spices, chile peppers, hot sauce, and heat through.
8. If desired, add cheddar cheese and continue to heat until melted.
9. Serve with sour cream, additional cheddar shredded, and hot sauce.