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penny's seat of the pants white chicken chili

(1 rating)
PennyInKC avatar
Recipe by
Penny Burdge
@PennyInKC
Lenexa, KS

Our church holds an annual auction and one of the things I always donate is a homemade chili or soup dinner for 8 people delivered to the winning bidder. The dinner includes any kind of soup or chili they want (vegetarian or regular), cornbread or other complimentary bread, a tossed salad with homemade dressing and homemade cookies. Last year the winner asked for "a medium spicy white chicken chili." Here's what they got...and raved about. A sweet cornbread (to balance the spicy chili), a simple green salad with a red wine vinaigrette and lemon bar cookies completed the meal.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For penny's seat of the pants white chicken chili

  • 2 Tbsp
    olive oil, extra virgin as needed to cover the bottom of the soup pot
  • 2 md
    yellow onions, diced
  • 4 clove
    fresh garlic, minced
  • 1 lg
    poblano pepper, diced
  • 2 lg
    jalapeno peppers, finely diced
  • 2 can
    salsa verde, canned herdez brand 7 oz. each
  • 3 can
    green chilis, 3 oz. each
  • 6 can
    cannelini beans, canned, drained and rinsed, bush's best brand, 15.5 oz each
  • 28 oz
    chicken stock, low sodium and low salt, progresso brand
  • 1 Tbsp
    tabasco sauce
  • 1 1/2 tsp
    ground white pepper
  • 1 Tbsp
    ground cumin
  • 1/4 c
    red chili powder
  • 2 tsp
    kosher or sea salt
  • 3 lb
    chicken breast, boneless, skinless, cut into bite-sized pieces
  • salsa jalapena, to taste, hot, la victoria brand
  • 1 Tbsp
    fresh lemon juice
  • 1 tsp
    fresh lemon zest
  • 3/4 c
    fresh cilantro, chopped

How To Make penny's seat of the pants white chicken chili

  • 1
    Heat a stock pot over medium-low heat, then add enough olive oil to cover the bottom of the pot completely, about 3-4 tablespoons.
  • 2
    Sweat* the yellow onions in the olive oil. Add minced garlic and continue sweating until the garlic is soft. Add the butter. Add the diced poblano and jalapeno peppers. Cook until softened. *This means cook gently to release flavors and moisture. No browning takes place.
  • 3
    Add the white pepper, chili powder, ground cumin and salt and cook a few minutes until the spices are incorporated and the flavors are released.
  • 4
    Increase the heat to medium. Add the Herdez canned salsa verde, the small cans of diced chilis, and Tabasco. Stir until blended.
  • 5
    Add the cannellini beans and the chicken broth. Once heated up, add the chicken. Cook over medium heat until the chicken is cooked through, about 20 minutes or so.
  • 6
    Stir in lemon juice and zest and add the La Victoria HOT salsa jalapena to your taste. Start with about two tablespoons, and go from there. Just before serving, stir in the fresh chopped cilantro.
  • 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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