Bertolli

Indianapolis Soups Recipe List

1913

40 West Jackson Place, Indianapolis, IN 46225
317-396-3623

White Chicken Chili

Yeilds 1 gallon

Ingredients for Chicken Stock

1 Whole Chicken
1 oz Mint
3 Chipotle peppers
1 large can Chicken Stock

Ingredients for White Chicken Chili
4 cans Northern Beans
1 Yellow Onion, medium dice
1 Red Pepper, medium dice
1 Yellow Pepper, medium dice
1 Green Onion, medium dice
2 Jalapeños, small dice
2 Serrano Chilies
3 cloves of Garlic
2 lbs Tomatillias
2 tbsp Coriander
3 tbsp Cumin
3 tbsp Chili Powder
½ bunch Cilantro
Cayenne Pepper
Salt
Pepper
Cajun Seasoning
⅓ cup Heavy Cream

Method for Chicken Stock

• In a large stock pot boil chicken with the mint, chipotle and chicken stock.
• When completely cooked through let cool and shred the chicken with a fork, and set aside.
• Strain the chicken stock and save.

Method for White Chicken Chili
• Sauté peppers and onions till translucent in a stock pot. • Add the tomatillias and the shredded chicken that you set aside. Mix together in the pot, add the stock.
• Then add the cans of beans, also start slowly seasoning.
• Save some of the spices to finish up with.
• Let simmer for about an hour, taste and season.
• Let cook for about 2.5 hour’s total.
• Towards the end add the cream and cilantro to finish.
If chili is still a little thin thicken it up with a little slurry (corn starch and water).
• Season to taste and add more cayenne and or tabasco depending on how spicy you want it.
• Serve with tortilla chips and sour cream.

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