White Chicken Chili is the ultimate comfort food at my house. We love it served in bread bowls or with cornbread. Either way it’s the perfect pair!
- 1 1lb bag great northern beans
- 1 tbsp vegetable oil
- 3 large potatoes peeled and cut into small pieces
- 1 1/2 cups chopped onions
- 1 tbsp minced garlic
- 1 lb. Skinless boneless chicken breast, cut into bite-size pieces
- 16 oz chicken broth
- 1-2 cups white wine or water
- 1 cup half and half
- ¾ cup grated cheddar cheese
- 2-3 tbsp chili powder
- 1 tsp Tabasco sauce
- 2 tsp ground cumin
- kosher or sea salt to taste
Soak beans overnight. Put beans in pot with 6 cups of water. Add oil. Cover and bring to boil. Reduce heat, remove cover half way and cook beans until tender. About 2 hrs.
In large saucepan combine potatoes, onion, garlic, 1 cup broth and 1 cup of wine or water. Bring to a boil, reduce heat, cover and cook about 30 minutes. Add chicken pieces and remaining chicken broth. Season with chili powder, Tabasco, cumin and salt to taste. Add additional wine or water, if needed. Cook until chicken is done-about 20 minutes. Add beans, half and half and cheese. Let simmer for 5 more minutes.
Garnish with sour cream, grated cheese, chopped onions, or sliced jalapenos.
Cooking time stated is based on soaking the beans overnight and cooking them on the stovetop. You can drastically cut the cooking time by using your pressure cooker to cook them.