White Christmas Chili
Don’t wait until Christmas to make this delicious chicken soup. This chicken chili goes together quickly and slow simmers, filling your house with mouthwatering, heartwarming smells.
Ingredients
- 6 cups chicken bone broth (see my recipe)
- 4 cups chicken cooked
- 2 tbsp butter
- 1 whole onion chopped
- 2 ribs celery chopped
- 3 16-oz cans Great Northern beans rinsed, drained and divided
- 3 4.5-oz cans chopped green chilis
- 1 tsp ground cumin
- 1 tsp salt
- 1/8 tsp ground red pepper
- 1 tbsp fresh cilantro chopped
- toppings shredded colby-jack cheese, salsa, crème fraîche
Instructions
- 1. Saute onions and celery in butter over medium heat until soft. 2. If using raw chicken, add now and cook through. Otherwise, add your cooked chicken, bone broth, 2 cans of beans, and next five ingredients. Cook on medium-low for one hour, stirring frequently. 3. Process the final can of beans in a blender with a small amount of cooking liquid. Stir puree into chili. Stir in cilantro just before serving. Top with cheese, crème fraîche and/or salsa as desired.
Notes
To increase nutrient density, cook your beans from dried beans instead of using canned. Dried beans cooked at home have more folate than canned beans.
Make a double batch for serving later in the week, or freeze in a glass container for storing up to 3 months.
I've had this recipe for well over 10 years. I don't remember who I got it from, but I know I got it while living in Marietta, Georgia. I had a fabulous group of friends who loved cooking at home and sharing their families' favorite recipes. Thanks, gals, for this great one!
