Easy White Chicken Chili ((made from scratch))
White chicken chili is a favorite in our home but it is usually a meal that’s reserved for the weekend simply because there are several steps to making the “perfect chili”. Each of those steps take more time than I manage to find during the week. Well, they DID take more time until
I combined my favorite cooking method with a list of classic White Chicken Chili ingredients.
- Mexican oregano
- cumin
- Green chili powder
- boneless skinless chicken thighs
- diced bell pepper
- diced red onion
- fresh garlic, chopped
- chopped cilantro
- salsa verde
- dried beans ((I used an heirloom variety called “Yellow Eye”))
- amber lager
- water
- salt & pepper
- corn starch
- cream
- a handful of cherry tomatoes
In one swoop, these ingredients get added to a big pot, are given a few good stirs and then covered and put into a warm ((275°)) oven. The pot stays in the oven for 8 hours – no peeks! But I promise, within 2 hours, you will know a tasty meal is in your future because of the aroma coming from the oven. The cumin and chili powder, along with the beer & oregano create the perfect chili flavors.
The raw chicken thighs are the perfect meat to stand up to the long cooking time of this recipe. Thighs add a great flavor to the chili ((think homemade chicken stock)) and stay moist and tender for the duration!
Once cooking is complete, give the chili a good stir, season with additional salt & pepper to taste and add another ½ c of cream.
Garnish with a scoop of fresh tomatoes, peppers & avocado, some diced red onion, and a sprinkle of grated sharp cheese. Hearty, flavorful and satisfying — and so, so easy!
- 1½ T Mexican oregano
- 2 T cumin
- 2 T green chili powder
- 3 lb boneless skinless chicken thighs
- ½ c diced bell pepper
- ½ c diced red onion
- 2 cloves fresh garlic, chopped
- ½ c chopped cilantro
- ½ c salsa verde
- ½ lb dried beans
- 12 oz amber lager
- 24 - 32 oz water ((I left 3" of space from the top of my pot))
- 1-2 t salt & pepper, more to taste after cooking
- 4 T corn starch
- ½ c cream plus ½ c cream to be added after cooking
- a handful of cherry tomatoes
- diced peppers, tomatoes, red onion, fresh avocado & grated cheese for garnish ((optional))
- Preheat oven to 275°. Combine all ingredients in a large 8-10 qt dutch oven. Stir until the cornstarch is dissolved ((or add the cornstarch to 1 c of cold water, stir to combine and pour over the rest of the ingredients)).
- Cover the pot and place into the preheated oven. Bake for 7-8 hours. When ready to serve, remove from oven, stir and season to taste. Add additional cream.
- Serve and garnish as desired.
