Thanks, Didi, for the inspiration to try this White Chicken Chili recipe loosely based on Ree Drummond’s! Diane is Joss’ babysitter and inspires me, not only when it comes to White Chicken Chili, but life in general.
As I mentioned before, this White Chicken Chili disappeared from my house faster than any other soup I’ve ever made. It’s got a little spice and those delicious, super healthy beans are sooooo cheap! Score!
Beans are packed with protein, fiber, B vitamins, iron, potassium and are low in fat. They are absolutely awesome because they make you feel full when eating less and also release their energy slowly, making them particularly great for diabetics and busy folk on the go! Also, beans lower triglycerides and cholesterol, and actually help reduce the risk of cancer due to their antioxidant properties. Consuming beans can reduce irritability and fatigue! Now that’s a superfood.
Some articles that I’ve read recently say that canned beans have to be processed at such high temps, they lose a lot of the characteristics that make them so healthy. They are also loaded with sodium!
So, buy some el cheapo bags of beans and start cooking!
Beans hang out forever in my pantry, just waiting for a good soaking (read the bean bag haha! Get it, bean bag? For the soaking directions – overnight or quick soak)! Slapped into a pot with some seasonings and meat and BOOM! Dinner, lunch, dinner, lunch, for my fam and jars of soup for everybody! A perfect addition to your weekly Meal Plan – all for less than $10!
White Chicken Chili is spicy and nice! Add some kale and spinach leaves as a garnish and this superfood will turn you into a SuperMom! You'll be busting out the spring cleaning! Who cares that it still feels like winter???
- Prep Time : 20 minutes
- Cook Time : 2h 00 min
- Yield : 1/2 gallon
- cooked chicken - 3 cups
- onion - 1 whole, diced small
- fresh garlic - 4 cloves, squashed or minced
- celery - 3 stalks, diced small
- Great Northern Beans - soaked, overnight or quick-soaked
- chicken broth - 8 cups
- whole fresh jalapeño - diced
- cumin - 1 1/2 Tbsp
- paprika - 1/2 tsp
- cayenne or ground red pepper - 1/2 tsp
- salt - to taste
- whole milk - 1 cup
- masa (corn flour) - 2 Tbsp
- shredded jack cheese - 1 cup
- kale and spinach leaves - for garnish
- EVOO and butter - 1 - 2 Tbsp each
Heat a Dutch or French oven on medium high heat, heat the EVOO and butter, then quickly add the onion, garlic and celery. Saute til soft. Add the soaked beans, chicken broth, diced jalapeño, salt, pepper and cumin. Reduce heat to low and cover.
Cook for one hour, add the chicken, recover and cook for another hour. Taste and reseason, adding the paprika and red pepper. Mix the masa (corn flour) with milk in a measuring cup til no lumps remain, stir into the hot soup to thicken. Turn off the heat and stir in the shredded jack cheese. Chop greens and add to bowl as garnish. Serve with corn bread slathered in butter and honey.