I promised you a follow up to my Perfect Tailgating Chili with a different twist so here it is… a White Chicken Chili recipe! I have a friend who doesn’t like regular chili (weirdo) but loves chicken so I made a twist on the original to try to sucker him into liking chili with this recipe. When I was in college I used to frequently visit a restaurant that had the most delicious and thick White Chicken Chili so I wanted to create something similar. In order to re-create the consistency without flour I used potato starch to thicken. If you aren’t into thick soups you can always omit the potato starch for a delicious warm you up on a cold winter day bowl of deliciousness.
In order to truly get a bang for your nutrition buck with this recipe I recommend you roast the chicken yourself ahead of time. This will give you the quality and nutrient density of a free-range chicken and the moisture and flavor of a fresh roasted chicken. Twice as healthy, twice as delicious as store bought (and not so healthy) boneless skinless chicken breast #winning.
Make sure when you make this recipe you use the hashtags #adventuresofsassyandpearl and #pearlandsassyapproved
- 1 c dry cannellini beans
- 1 T coconut oil
- 2 large carrots, chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 3 cups bone broth
- 2 c water
- 2 c roasted chicken, chopped
- 1 jalapeno pepper, minced
- 1/2 T salt
- 1/2 tsp pepper
- 1 1/2 T cumin
- 1 tsp coriander
- 1/2 T chili powder
- 1/4 c potato starch (optional)
- 1/8 c fresh cilantro, chopped
- 1/3 c shredded jack cheese
- Cook cannellini beans according to package instructions (yield ~2 cups cooked). Set one cup of whole beans aside and mash the remaining beans. Set aside.
- In a large stockpot, sauté carrots, onion, celery, and garlic in coconut oil until fragrant and soft
- Add bone broth and water and heat to a simmer
- Add chicken, jalapeno, salt, pepper, cumin, coriander, and chili powder and allow to simmer for 15 minutes
- Remove 1-2 cups of liquid from the soup and place in a medium bowl. Add potato starch 1 T at a time and whisk until smooth. When potato starch clumps are all dissolved return liquid to stock pot. Wait about 5 minutes to see change in consistency, continue process until desired consistency is reached.
- Add cilantro and cheese and stir until mixed and melted.
- Serve hot. May refrigerate or freeze leftovers.