I was sharing over on Instagram about my famous White Chicken Chili recipe that I love to make and often make in double and triple batches to freeze. Everyone wanted the recipe. I honestly really didn’t have a recipe, so I had to sit down and write it out.
When you are making soup, it’s fun to just use what you have and have fun with it. I often will add things to this recipe too, like chopped peppers, corn, or kale…yes, kale! LOL
Try your hand and let me know how you like it!
White Chicken Chili Recipe
- 2 T avocado oil
- 1 large yellow onion, finely chopped
- 2 t ground cumin
- 1 t dried oregano
- ½ t real salt
- ½ t cayenne pepper
- 1 t dried cilantro
- 4 cloves garlic, minced
- 1 jalapeno, diced small
- 3 cups White Northern Beans (you can use canned, but I prefer using organic dried beans and soaking them before use)
- Two 4.5-oz organic diced green chiles
- One 16-oz jar organic green salsa Verde
- 4 cups chicken meat (I typically will roast a whole chicken in the Instant Pot and then debone, put the carcass back in the Instant Pot for 90 minutes to make rich broth)
- 4 cups organic chicken stock (see above, I use my homemade and fill in with store bought)
- Fresh lime wedges
- In a large pot, sauté the onion over medium heat in a tablespoon of avocado oil until softened. Add in garlic and jalepeno; sauté for two minutes.
- Add in the spices (cumin, oregano, salt, pepper, and cilantro) and let permeate with the onions for about a minute.
- Add the rest of the ingredients and bring everything to a simmer.
- I love to allow it to simmer for at least two hours to fully bring the flavor alive.
- Puree a portion of the chili to thicken it, leaving some of the beans whole. I typically do about 1-2 cups. Return the pureed portion to the pot.
- Serve in bowls with a squeeze of fresh lime juice.
I’ll share in another post soon how I love to roast my whole chickens in my Instant Pot and then make broth for my soup right away. It’s the best and so easy!