Texas White Chili is a family favourite, and any hungry guests that visit our house always seem to enjoy it. As with our Chili Con Carne, this is a beautiful dish to make ahead and freezes well to enjoy later on a cool evening.
Classic White ChiliPrint Recipe
- 1 pound of dried white beans
- 14 cups of chicken broth
- 1 1/2 large onions, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 4-ounce can of chopped green chillies
- 2 teaspoons of ground cumin
- 1 tablespoon of oregano
- 2 teaspoons of ground coriander
- 1 pinch of ground cloves
- 1 pinch of cayenne pepper
- 1 16-ounce bag of frozen white corn
- 1 pound of ground chicken
- Montreal Chicken seasoning (or your favourite chicken seasoning)
- 1 cup of Monterey Jack cheese, shredded
- 4 green onions, thinly sliced
- Rinse beans in a colander. Place in a large pot, add water and cover. Allow beans to soak overnight, covered. Drain beans the next day in a colander. (Or use 2 cans of prepared white beans, rinsed).
- Combine beans, chicken broth, garlic, salt, and half of the onions in a large soup pot. Let it boil.
- Reduce heat and simmer for an hour or until beans are very tender. Add more chicken broth as needed.
- Spray oil and heat a griddle skillet. Season chicken breast halves with Montreal Chicken seasoning. Grill on both sides until cooked.
- Chop chicken into bite-sized pieces. If you don’t have a griddle skillet, you can prepare the chicken in your broiler, on the grill, or bake it.
- Heat vegetable oil in a large skillet. Add remaining onions, chillies, cumin, oregano, coriander, cloves, and cayenne pepper. Mix thoroughly. Cook for 10 minutes.
- Fold corn into the mixture.
- Continue cooking for 12 minutes. Combine corn mixture, bean mixture and chicken. Simmer for half an hour.
- Spoon chilli into individual bowls. Sprinkle with cheese and green onions.