White Chili

Christy Rost

116-ounce package great Northern beans
18-ounce package navy beans
2strips bacon, diced
2stalks celery, diced
1large sweet onion, peeled and chopped
5large cloves garlic, minced
2jalapeno, seeded and diced
3cups homemade chicken stock or canned chicken broth
2cups water
2teaspoons ground cumin
1 ½teaspoons dried oregano
1 ½teaspoons coarse salt (adjust salt if using canned chicken broth)
1bay leaf
¼teaspoon white pepper
1 ½tablespoons flour
¼cup chicken stock or broth
2cooked chicken breasts, cubed

In a large pot, soak the beans overnight in 2 quarts water, drain, and set aside.

In a large stockpot, sauté the bacon just until it renders its fat. Stir in the celery and onion, and sauté until the vegetables are tender, about 10 minutes. Add the garlic and jalapeno, and cook 2 minutes more. Stir in the chicken stock, water, cumin, oregano, salt, bay leaf, and white pepper.

Bring the mixture to a boil, reduce the heat to low, and cover. Cook 1 hour, stirring occasionally, or until the beans are tender. Remove the bay leaf and stir in the cubed chicken. In a small bowl, stir ¼ cup chicken stock into the flour to form a smooth slurry and stir into the chili. Adjust the seasonings and cook 10 minutes more until the chicken is hot and the chili has thickened. Garnish with chopped green onions, jalapeno, and shredded cheese.

Recipe serves 8 to 10.

Category: Soups