All the love people shared all winter is now finally paying off. We’ve had a non-stop babypalooza here for weeks and I’ve been on food support. I’ve goulashed, stewed, and souped every piece of meat within a 20-mile radius and quite frankly, I’m tired. I have one more meal to make and then babies of North Dakota, you’re on your own.
This soup is a brothy, less spicy version of a chicken chili, perfect for new moms who crave something filling, but not heavy. Be careful not to add any salt until the beans are fully cooked. Salt will prevent them from softening.
PrintWhite Chicken Chili Recipe
- Yield: 6-8 1x
Scale
Ingredients
- 2 tablespoons olive oil
- 1 onion, medium dice
- 2 cloves garlic, chopped
- 2 poblano chiles, medium dice
- 1 green bell pepper, medium dice
- 1/2 cup dry white wine
- 1 pound tomatoes, chopped
- 1 whole fryer chicken, about 3 to 4 pounds
- 1 cup dried navy or cannellini beans
- 2 teaspoons dried oregano
- 1/2 cup chopped cilantro
- Juice of 1 lime
Instructions
- Heat oil in a large stock pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened. Add chiles and bell pepper and continue cooking until vegetables are tender.
- Add wine and scrape up any browned bits that have stuck to the bottom. Add tomatoes and stir to combine. Add chicken, beans, and oregano and cover with water by 1-inch. Bring to a boil, then reduce heat to a low simmer. Cook until chicken is falling off the bone, about 40 minutes, adding more water if necessary to keep chicken submerged.
- Carefully remove chicken to a baking sheet and let cool slightly. When cool enough to handle remove meat from chicken and return to pot, leaving all skin and bone behind. Add cilantro, lime juice and season with salt.
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