~ cass's comforting white chili ~

Name: ~ Cass's Comforting White Chili ~
Prep time: 10 min
Cook time: 40 min
Yield: 10
Cuisine: American
Ingredients: ## SEASON WITH THE SPICE AND WHAT PEPPERS YOU USE TO YOUR LIKING.; 32 ounce(s) chicken broth - more to thin out if need be; 1/2 cup(s) dry white wine, optional; 1 1/2 teaspoon(s) better than bouillon chicken flavoring; 1 1/2 pound(s) boneless, skinless chicken breasts; 1 teaspoon(s) pepper - divided; 2 teaspoon(s) herbs de provence - or a combination of oregano , italian seasoning , rosemary; 1/4 cup(s) butter; 5 large jalapeno peppers, seeded and chopped ( or can use poblano or a couple cans green chiles; 2 medium onions, chopped; 2 stalk(s) celery, chopped; 2 tablespoon(s) garlic paste; 30 ounce(s) great northern beans - drained and rinsed; 30 ounce(s) cannellini beans - drained and rinsed; 1 teaspoon(s) cumin; 1/2 teaspoon(s) cayenne pepper or to taste; 1/4 cup(s) flour; 1/2 cup(s) heavy cream; 1/2 teaspoon(s) salt - optional, may not need depending on your bouillon; sour cream - sliced green onion, jalapeno slices for garnish

(1 RATING)

99 Pinches 7 Photos

CJ *

Somewhere, PA

Updated on Sep 16, 2015

Loved how this Chili turned out. Just the right heat and spice and oh so comforting. I just kept adding until I got the taste I was looking for.The cream was a great addition. Enjoy a bowl on a chilly day, it will warm your soul.

Rate

prep time 10 Min

cook time 40 Min

method Stove Top

yield 10 - 12

Ingredients

SEASON WITH THE SPICE AND WHAT PEPPERS YOU USE TO YOUR LIKING.
32 ounces chicken broth - more to thin out if need be
1/2 cup dry white wine, optional
1 1/2 teaspoons better than bouillon chicken flavoring
1 1/2 pounds boneless, skinless chicken breasts
1 teaspoon pepper - divided
2 teaspoons herbs de provence - or a combination of oregano , italian seasoning , rosemary
1/4 cup butter
5 large jalapeno peppers, seeded and chopped ( or can use poblano or a couple cans green chiles
2 medium onions, chopped
2 stalks celery, chopped
2 tablespoons garlic paste
30 ounces great northern beans - drained and rinsed
30 ounces cannellini beans - drained and rinsed
1 teaspoon cumin
1/2 teaspoon cayenne pepper or to taste
1/4 cup flour
1/2 cup heavy cream
1/2 teaspoon salt - optional, may not need depending on your bouillon
sour cream - sliced green onion, jalapeno slices for garnish

How To Make ~ cass's comforting white chili ~

Step 1

In a dutch oven over medium heat, add broth, bouillon, chicken, 1/2 tsp pepper and 1/2 cup wine. Bring to a boil then simmer until chicken is cooked though. About 15 - 20 minutes. Remove chicken from broth and let cool. Pour broth into a bowl and set aside. Once chicken is cool enough to handle shred or slice into bite sized pieces.

Step 2

In the same dutch oven, melt butter and add peppers, onion, celery, garlic, herbs de provence and cook until vegetables are tender. Stir in flour and cook for a couple minutes, stirring continually.
Step 3

Slowly whisk in the broth with the vegetables. Add the beans, cumin, cayenne remaining salt and pepper. Bring to a boil then simmer for 20 minutes, stirring occasionally.
Step 4

Add the shredded chicken and heat through. Stir in the cream. Heat through. Taste and add salt or other seasonings if needed.
Step 5

Serve in bowls with sour cream, green onion and slices of Jalapeno slices if desired.
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