When the weather turns cooler and the leaves start to change, that is when I know it is soup season. It is one of my favorite times of year. I love the depth of flavor you get from soups that have been cooking all day. I love the way a hot soup warms you after being outside. I love all the nourishing soup recipes I have in my head 🙂 Thankfully, my family and friends enjoy soup so I am free to cook to my hearts content.
This white chili recipe is a family favorite and is always a crowd pleaser. I often get requests for this recipe so I decided to go ahead and share it here. I have included three different cooking methods because some days I need to make it fast and other days I have time and can let it slowly simmer. You can adjust the spice level of this chili by using a spicy green chili or even chopping a jalapeno and adding it to the pan when you saute the onions. It is also easy to double or triple for a big crowd. I often make and freeze it for camping trips, minus the cheese and cream. I just put the bag in the cooler, heat it on the campfire, add the cheese and cream and enjoy. Delicious and so easy!
To make this chili dairy free simply omit the cream and use a dairy free cheese. I like manchego (sheeps cheese) but you can use your family’s fave.
White Texas Chili
Ingredients
- 1 medium bag great northern beans
- 2 onions chopped
- 1 TBS ghee or fat of choice olive oil, refined coconut oil, lard
- 4 garlic cloves minced
- 2 4oz cans chopped green chilies (choose your own heat)
- 2 tsp ground cumin
- 1 tsp oregano
- 1/4 tsp ground cayenne
- 1/4 tsp ground cloves
- 1 tsp salt may need more for your taste
- 32 oz chicken broth I use homemade but you can use store bought in a pinch
- 4 cups cooked chicken use uncooked chicken if using electric pressure cooker
- 1 15 oz can diced tomatoes
- 2 cups shredded cheese
- 1/4 cup cream optional but yummy
Garnishes
- shredded cheese
- chopped cilantro
- avocado slices
- sour cream
- tortilla chips
- pico de gallo
Instructions
Electric pressure cooker version: Soak beans overnight. Place in electric pressure cooker. Add onion, garlic, 4 raw chicken bone-in thighs, and broth, cook for 45 minutes. Be sure to place the chicken at the top of the pot. Once cooked, remove chicken, de-bone and chop, add back to electric pressure cooker. Add the other ingredients, plus more broth if it is too thick and switch to slow cooker until ready to serve. Garnish and enjoy!
Slow cooker version: Soak beans overnight before cooking. Place beans in slow cooker, add chicken broth, chopped chicken, and spices. Saute the onions and garlic and add to the slow cooker. Cook on low 6 hours or until beans are cooked through. Cook on high 3-4 hours or until beans are cooked through. Just before serving, add 2 cups cheese and the cream. Stir until melted, garnish and enjoy!
Stove top version: Cook beans as directed on package. Be sure and soak them overnight before cooking. Drain most of the water and add the chicken broth. In a 3 quart saucepan, saute onions and garlic in ghee or chosen fat. Stir in chiles, cumin, salt, oregano, cayenne and cloves, cook two minutes, stirring occasionally. Add the onion mixture to the beans (in a your stock pot) and add diced tomatoes and chicken. Simmer uncovered for 15-20 minutes. Remove from heat, add 2 cups cheese, and cream, stir until cheese is melted. Garnish and enjoy!
