January in Boston means wintry mix of bone-chilling temperature, snow or cold rain. White Chicken Chili is a part of my winter meals rotation. It is simple, easy to make and a great alternative to beef chili. Ground turkey can also be substituted for the chopped chicken. If substituting with ground turkey, skip step three of adding water to the chicken to make the broth and add broth of your choice as base for the chili. I use ground white pepper for presentation purpose but freshly ground black pepper can be used.
o 2 tablespoons olive oil
o 2 onions, chopped
o 4 cloves garlic, minced
o 4 cooked, bone-in chicken breasts
o 1 jalapeno pepper cored, seeded and chopped
o 2 teaspoons ground cumin
o kosher salt, to taste
o ground white pepper, to taste (If unavailable, freshly ground black pepper can be used)
o 2 teaspoons dried oregano
o 1-2 bay leaves
o 1 1/2 teaspoons cayenne pepper
o 5 (14.5 ounce) cans great Northern beans, undrained
o chopped green onions
o chopped cilantro
o lime wedges
o sour cream
- Heat the oil in a large pot over medium heat. Add chicken and brown on both sides then remove from pot.
- Add the onions and garlic and saute for 10 minutes, or until onions are tender.
- Add the chicken back to the pot and water enough to cover the chicken then bring to a boil. This will make the broth base for the chili. *Skip this step if using ground turkey. Instead, add 4-5 cups of broth or more as needed.
- Once chicken is cooked through, take out from pot and set aside to chop.
- To the broth, add the jalapeno, cumin, oregano, and cayenne pepper. Reduce heat to low and add the beans. Simmer for 30 minutes, or until heated thoroughly then add the chopped chicken.
- For creamier chili, press some of the beans against a ladle then stir. Or, quickly pulse a ladle full in a blender then add back to the pot.
- Season with salt and pepper to taste.
- Pour into individual bowls and serve with side of topping choices.