white chicken chili

lets the soup slay begin !!

I don’t celebrate football season per se but I made this chili last sunday and felt the sport running through my veins. Something about a warm bowl of chili and a frito scoop being involved will do that to you. And my boyfriend doesn’t watch it much either, unless he has plans with friends. But my sister suggested I host a football sunday at our house one of these days, and you know I’ll use anything as an excuse to throw a party. Besides, men are so easy to please, anything revolving around a plate of meat will do it for them. So perhaps stay tuned for my UlTImATE foOTbALL sUnday.

In the video I posted of this recipe, I mentioned I’m not one for a ~cream cheese~ based soup, hence this is a little brothier and herb forward than a usual white chicken chili. But I would never deprive you of all creaminess, so a big dollop of sour cream in each individual bowl is just what you need to give the chili the perfect texture and cut that heat. IT IS VERY PERFECT TO ME!!

Which, heads up: when looking for canned green chiles - make sure you don’t grab the *hot* ones if you’re a spice bitch (aka me). They have mild, which are perfect and then there’s the hot ones that will literally make you feel like you’re on hot ones, and only realize after the fact you plate up, because you didn’t taste as you go since you’ve made this recipe 3 times already so you think you know what to expect :)

I also tried this little trick I saw from Hailee Catalano, to crisp the chicken skin up and then crush it over the bowl - def recommend. You just take it off and toss it in your air fryer/toaster oven and it’s done in like 15 minutes while your chili cooks!

white chicken chili

• 2x 4 oz. canned green chiles 

• 1 can cannelini beans

• 1 large onion, diced

• 2 celery ribs, diced 

• 2 tbsp olive oil

• 1.5 lb bone in, skin on chicken thighs  

• 3 scallions, finely chopped, green and light green/white parts, separated

• 5 garlic cloves, minced

• 1 tsp chili powder (1/2 if you’re spice intolerant)

• 1.5 tsp cumin 

• 1/2 tsp paprika

• 1 tsp oregano

• 1.5 tsp coriander

• 4-5 cups chicken broth 

• 3 poblanos 

• 1/2 jalapeño, diced (remove seeds if spice intolerant)

• 1 bay leaf 

• 1/2 lime (a full if it’s not very juicy), plus more to garnish

• 1/4 cup finely chopped cilantro, plus more for garnish

• salt + pepper to taste

• frito scoops + shredded monterey jack cheese + avocado slices + sour cream to serve

1. First, roast the poblanos. If using a gas stove, turn the heat to medium high and place the peppers directly on the grates. Using metal tongs or a fork, turn them until all sides are very charred and blackened. If you don’t have a gas stove, use the broiler on your oven, turned to high, and place your peppers directly on the top rack, keeping a close eye, turning (carefully) until the same blistered skin effect. Set them aside, cover with a tea towel and remove the skin and seeds once cool enough to handle. Proceed to dice them up.

2. For the chicken: pat both sides dry and season with salt and pepper on both sides. In a large dutch oven pot set over medium high heat: add the olive oil and once shimmering, add the chicken, skin side down. Fry util the skin developed a beautiful golden brown crust. Remove from the pan and set aside, skin side up. Using tongs, or once cool enough, carefully remove the chicken skin from the thighs. It should come off pretty easily. Set aside.

3. Add the onion, garlic and celery to the pot. Turn the heat down to medium, and stir, cooking the veggies until very soft. Add the jalapeno, dark parts of the scallion, spices, and poblanos. Mix, cooking until the spices are aromatic and lightly toasted 2-3 minutes. Add the chicken thighs (skin removed if crisping them up - if not, just add the entire thigh) back to the pot. Add the can of drain and rinsed beans, 4 cups of broth and bay leaf.

   1. I say to add 4 cups of broth to begin with because you can see how the consistency is once you shred the chicken and put it pack in the pot and see if you want it looser or thicker. I prefer a looser vibe, so I went with 5.

4. Bring the a boil, then turn the heat down to a simmer, cover the pot and cook the chili for about 40 minutes or until the chicken is very easily shreddable.

5. While the chili cooks, place chicken skins on a parchment lined baking sheet and bake at 325 F for 12-15 minutes (if using a toaster oven or air fryer) flipping them halfway. Hailee states it takes about 40 minutes in the oven, but I’m assuming mine took shorter since I used my toaster oven and the heat circulates much quicker. Keep an eye on them, once they’re deeply golden brown and crisped up, they’re ready to remove.  

6. Once 40 minutes or so has passed, using tongs, remove the chicken and bay leaf from the pot into a bowl and shred with two forks or whatever method you prefer. I cannot bring myself to dirty my stand mixer using that method - but god speed if you want to.

7. Before returning the chicken to the pot, using the back of a wooden spoon, lightly press some of the beans against the side of the pot - this just thickens the soup slightly. I just do it a few times. Add the chicken back to the pot and mix and mix. At this point add your additional broth if you so wish! If not, just gently simmer the soup for another 8-10 minutes just to bring everything together. Add the chopped cilantro and squeeze the lime juice, stir. Taste for salt or pepper.

8. To plate: add some chili, top with a dollop of sour cream, the white parts of the scallion, lime wedge, avocado, shredded monterey cheese and some freshly cracked black pepper. Crack the chicken skin over it if using. t voilaaaaaa. Doesn’t get cozier than that sis!!!

Whatever you’re up to this weekend, I hope you try this recipe, share it, enjoy it and pack yourself some for leftovers to give you something to look forward to tomorrow :’)

xoxo, katie

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