It’s hard to have a true white chicken chili that’s also spicy. Once you put in the cayenne and chili powder it doesn’t look like a white chili anymore! I make chili pretty often and am always trying new ingredients and spice mixtures. This one was delish! Chili doesn’t really need much of a recipe though; be creative and use what you have on hand.
1 pound dried navy beans, picked over
2 tablespoons olive oil
1 cup carrots
2 cups onions
1 jalapeno, finely chopped
2 tablespoons garlic
1 2/3 tablespoons chili powder
1 teaspoons kosher salt
1 teaspoon ground cumin
Sprinkle crushed red pepper (to desired taste)
1/4 teaspoon dried oregano
1 teaspoons ground black pepper
1/8 – ½ teaspoon cayenne pepper (to desired taste)
1/8 teaspoon cinnamon
3 cups low-sodium chicken broth
1 pound chicken breast, diced
2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained
1 can cream of chicken soup
1-2 tablespoon heavy cream
- In a large bowl, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and add to Crockpot.
- In a skillet, heat the oil and sauté the onion, carrot and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the spices and chicken broth, stirring, for 2 minutes. Add to Crockpot. Add the chicken, canned tomatoes, soup and stir to combine. Cook on low 8-9 hours or on high 4-5 hours. Finish by adding the cream.
- Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, cilantro, jalapenos, and green onions to taste.