Southern White Chili Recipe

Georgia Southern White Chicken Chili

This chili is a fall favorite. It's dairy-free without garnish, the color only comes from the chicken, beans, and stock. You can make it as mild or as spicy as you want.

• 1 ½ pounds boneless/skinless chicken breast
• 1 tablespoon Canola oil
• 1 teaspoon minced garlic
• 1 cup chopped onion (white)
• 3 cans (15 oz.) Great Northern beans, drained
• 2 teaspoons cumin
• ¼ teaspoon cayenne pepper
• ½ can (14 oz.) chicken broth
• ¼ cup (or more) white wine
• Salt and pepper, to taste

Optional Garnish:

• Shredded Monterey Jack cheese
• Crushed Tortilla chips
• Fresh salsa
• Avocado or guacamole
• Sour Cream

Chop the chicken breast into small bite-sized cubes. Sprinkle with salt and pepper.
In a five-quart, clean pot (this part is soo tough for me!), heat oil on a medium to medium-high stove. Add chicken and saute until cooked through.
If bits stick to the bottom, great! That's flavor for later. It's called fond. Remove chicken when cooked through with slotted spoon.

 

If the chicken is a bit pink still, it's okay, it will cook through later.

Into same pot, cook onion and garlic over medium heat until tender.
Add a pinch of salt and pepper for flavor and to sweat more moisture out of the onions. Add more oil if necessary.
You may want to cook the onions first, because garlic cooks much faster and can burn easily.

Then, add beans, spices, and the white wine. This is a good time to scrape up the drippings at the bottom of the pot (the fond) and mix with the veggies. Simmer the wine for 2-3 minutes.

Stir in the remaining “stuff” (including cooked chicken) except garnish. Bring to boil, then reduce to simmer for 30 minutes.
Add salt and pepper to taste. Serve sprinkled with cheese, chips, or other garnish.
Should serve four if they aren’t too hungry, if they are, add more chicken broth!

I have found this to coordinate well with most adult beverages during preparation and eating. You may see that after eating additional beverages are pleasant as well. Properly “marinated” guests find meals like this just “so creative”. 








Recipe courtesy the Cowboy Cook.