White Chicken Chili Recipe - Bruce Holley

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Thighs are more flavorful and often cheaper.

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are budget-friendly and nutritious.

Cut the end of the garlic off and place it in aluminum foil with the cut side up, cover with olive oil, wrap it up, and place it on a pan.

Cut the ends off the onion, quarter it, and remove the outer skin. Roast the onion along with the red pepper and poblano pepper on a pan lined with tinfoil, drizzled with olive oil, salt, and pepper.

Preheat the oven to 425°F and roast the vegetables for 10-15 minutes.

After 15 minutes, flip the vegetables over and roast for an additional 10 minutes until charred, then set aside to cool.

Cut the bacon into quarter-inch strips and cook in a pan until crispy, leaving the bacon fat in the pan.

Cut chicken tenders into 1-inch cubes and add them to the pan with the bacon grease, seasoning with salt and pepper. Cook until the chicken is almost done.

Add flour to the chicken and bacon grease until there are no puddles of grease, adjusting the amount based on how much grease is present.

Add homemade chicken stock to deglaze the pan, scraping up the brown bits for flavor, and adjust thickness as desired.

Squeeze the roasted garlic out of the skin into the pan, chop the roasted vegetables, and add them to the chicken and stock mixture, stirring well.

Add rinsed black beans, whole kernel corn, and great northern white beans to the chili, stirring to combine and letting it simmer.

Finely chop fresh oregano and add it along with cracked black pepper (about 1 tablespoon), salt (about 3/4 tablespoon), garlic powder (1 tablespoon), onion powder (1 tablespoon), cumin (1 tablespoon), and a little paprika. Stir and let simmer.

Plate the chili in a soup bowl, adding a layer of baby Swiss cheese and a dollop of sour cream on top, then garnish with bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary