White Chicken Chili - Wine Dine With Jeff

INGREDIENTS

  • 3 Cups of Shredded Rotisserie Chicken or leftover cooked chicken
  • 1 Jalapeno diced seeds removed
  • 2 Tablespoons olive oil
  • 2 Medium Anaheim peppers or similar pepper like Poblano or Cubanelle with Seeds removed diced
  • 1 Large yellow Onion Diced about 1 1/2 cups
  • 1 Tablespoon of minced garlic around 6 large cloves
  • 2 15 Oz cans of White beans I like to use cannellini beans
  • 4 Cups / 32Oz of Chicken stock
  • 8 Oz of Italian mascarpone cheese or cream cheese
  • 1 Tablespoon of fresh lime juice
  • 1/3 cup of fresh cilantro
  • 1 Tablespoon of Cumin
  • 1 teaspoon of Oregano or Italian blend herbs
  • 1 Teaspoon of ground coriander
  • Salt and Pepper to taste

Directions

  • 1. Everyone will love a change from traditional chili when they dip their spoon in this amazing flavor explosion of chicken and cannellini beans. This rich and creamy broth is a great alternative to traditional beef chili and makes for a satisfying dinner. A big plus is that this dinner comes together so easy and fast you can have it on the table in a matter of minutes. Lets start with talking about the peppers. I use Jalapeno and mild Anaheim peppers. But if you can not find Anaheim peppers you can substitute poblano or cubanelle peppers for their mild delicious taste. Remove the seeds and dice up all the onions and peppers. Great tip is save the seeds because all the heat are in the seeds and in the end if the chili is not spicy enough for you, add some of the jalapeno seeds to increase to heat.
  • 2. I use a my large Dutch oven for cooking chili I like how it retains a constant heat. Add the olive oil to the Dutch oven and turn on heat to medium. When the olive oil starts to shimmer it is hot enough to add the onions and peppers. Salt and pepper the onion and peppers. Add all the spices Cumin, Coriander and Oregano and stir in with the onions and peppers the hot oil brings the dried spices back to life. Then add the minced garlic on top of the bed of onions and peppers. After 2 minutes stir everything to combine and cook for another 3 minutes for a total of 5 minutes of cooking time for the onions and peppers. You don't want to brown the onions and peppers just sweat them out and turn them translucent.
  • 3. While the onions and peppers are cooking it is a great time to open the white beans. Drain and rinse the canned white beans and set aside. Take 1 cup of the white beans and with a potato masher or fork mash the white beans into a paste. This releases the starches from the beans and will naturally thicken the chili without adding flour.
  • 4. When the Onions and peppers are finished cooking add the chicken stock. After you add the chicken stock add the mashed white beans along with the whole white beans. Cook the beans with the onions and peppers for 10 minutes for all the flavors to combine. The starches from the mashed beans will start to thicken up the chili. You want to simmer on medium heat with the lid off.
  • 5. After the beans and onions have simmered for 10 minutes you want to add the chicken. You can buy a rotisserie chicken, use leftover chicken I have even used leftover turkey and made this chili before it is very versatile. You are adding the chicken in the last few minutes of cooking since the chicken is already cooked you don't want to overcook the chicken and make it chewy. I like to shred the chicken into small pieces because I think it absorbs more of the chili flavors that way. You want to bring the chicken back up to temperature it will take around 2 minutes.
  • 6. After the chicken has warmed back up and the chili is on a low simmer it is time to add the mascarpone cheese. Make sure you turn the heat down to the lowest setting on the burner. I bring the cheese out of the fridge 1 hour before using it in the chili. I also cut the mascarpone cheese into smaller clumps both of these steps help the cheese melt faster into the chili. If you can not find mascarpone cheese you can use American cream cheese in its place. When the cheese melts it turns the chili into the decadent rich and creamy chili. When the cheese has completely melted into the chili turn the burner off.
  • 7. Then squeeze in the juice of half of a lime. Add the fresh cilantro and stir to combine all the flavors. Top with your favorite chili topping. Tortilla chips, Avocado, Cheese, Sour Cream, Jalapeno slices and a lime wedge. I hope this is your new favorite way to enjoy chili.

Recipe Video:

White Chicken Chili

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