There are white chicken chili recipes out there, but I BEGGED for this one from the cooks at Southern Seasons in Chapel Hill, NC. They had to give it to me. I was there every day eating it, ordering it, making my friends try it, sticking a spoonful in their face "Here, try this, you're gonna love it". I was their biggest fan. They saw my face coming around the corner and they already had it ladeled up for me. I tried breaking down the flavors to make it without having them divulge the secret, but something was missing. So I asked loudly and they handed it over. It is quick and it is good. I will say you can change it up a little bit and not use all that heavy cream and make it more soupy and use a lower fat milk. I make much larger batches of this and use a whole roaster chicken from Costco, more beans and more everything. I am happy to share this with you thing.
Southern Season's White Chicken Chili
Whole Chicken Breast seasoned with salt, pepper, and cumin. Bake at 350 degrees until done (or use a roaster already cooked).
1 Red Onion, medium dice
1/2 Cup jalapenos (chopped)
2 Cans Great Northern Beans
1 qt. Heavy Cream
1/2 qt. Milk
1/2 tsp. Cayenne
1 bunch cilantro
- Saute red onions and jalapenos in a little olive oil in a large stew pot
- Dice chicken into bite-sized pieces and add to vegetables
- Add beans and cream and hold to a low simmer for 1 hour (this can be adjusted). Add cilantro and cayenne - Ready to serve.