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~ cass's comforting white chili ~

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

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.

(1 rating)
yield 10 - 12
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For ~ cass's comforting white chili ~

  • SEASON WITH THE SPICE AND WHAT PEPPERS YOU USE TO YOUR LIKING.
  • 32 oz
    chicken broth - more to thin out if need be
  • 1/2 c
    dry white wine, optional
  • 1 1/2 tsp
    better than bouillon chicken flavoring
  • 1 1/2 lb
    boneless, skinless chicken breasts
  • 1 tsp
    pepper - divided
  • 2 tsp
    herbs de provence - or a combination of oregano , italian seasoning , rosemary
  • 1/4 c
    butter
  • 5 lg
    jalapeno peppers, seeded and chopped ( or can use poblano or a couple cans green chiles
  • 2 md
    onions, chopped
  • 2 stalk
    celery, chopped
  • 2 Tbsp
    garlic paste
  • 30 oz
    great northern beans - drained and rinsed
  • 30 oz
    cannellini beans - drained and rinsed
  • 1 tsp
    cumin
  • 1/2 tsp
    cayenne pepper or to taste
  • 1/4 c
    flour
  • 1/2 c
    heavy cream
  • 1/2 tsp
    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 ~

  • 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.
  • 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.
  • 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.
  • 4
    Add the shredded chicken and heat through. Stir in the cream. Heat through. Taste and add salt or other seasonings if needed.
  • 5
    Serve in bowls with sour cream, green onion and slices of Jalapeno slices if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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