How to Make White Chicken Chili. Easy to Cook Recipe that kids will Eat!

Salt and pepper each side of the chicken.

Heat a skillet and spray with pan spray.

Add the chicken to the hot pan and listen for the sizzle to ensure the pan is hot enough.

While the chicken is cooking, medium dice one large onion.

Medium dice one yellow bell pepper, one orange bell pepper, and one green bell pepper, keeping the sizes consistent.

Add all the diced vegetables to a stock pot.

Add 7 cloves of roasted garlic to the stock pot.

Add 7 to 8 Texas pea peppers for heat, or use Tabasco if unavailable.

Place the stock pot on the fire and add 1 cup of dry white wine, 2 tablespoons of chicken base, 1 tablespoon of chili powder, and 6 cups of water. Mix well and cover with a lid.

Bring the mixture to a boil and add cracked black pepper.

In a fry pan, melt 1 stick of butter (8 tablespoons) to make a roux.

Add 1 cup of flour to the melted butter and mix until it looks like wet sand, then cook it a little and set aside.

Check on the soup and stir it.

Cut scallions into small pieces and set aside in a bowl.

Once the chicken is done cooking, transfer it to a cutting board to let it rest.

Add the pan drippings from the chicken to the soup.

To add the roux without clumping, take a ladle or two of soup and pour it into the roux to blend, then pour the roux into the soup and stir well.

Continue to cook the soup while stirring to prevent burning on the bottom.

Add 3 cups of milk, 2 cups of light cream, and 1 cup of heavy cream to the soup and mix well.

Dice the chicken before adding it to the soup, keeping the pieces small for spooning.

Optionally, use two forks to pull the chicken apart for a different texture before mixing it in.

Add 3 cans of beans (16 ounce each) to the soup.

If the soup is too thick, add 1 more cup of water.

Taste the soup to check if it needs more salt or pepper.

Add scallions to the soup and it's done.

Optionally, add cheese on top before serving.

Equipment Needed

Spice Level: