Looking for the easiest quickest most deeeelish white chicken chili recipe? Well, here you go. Stop your Google searching right now!
A heads up. I’ve got two methods to making this chili. I’ll explain method 2 in the ‘Notes’ section of the recipe. All ingredients are basically the same.
Easy White Chicken Chili
If you want to expedite this recipe, then skip the dried beans and go for the canned beans. Saves a bunch of time.
But, I must warn you, you’ll lose some of the intense deep flavors because you’re losing the deliciousness of the ham hock.
Best White Chicken Chili Recipe
In this case, you can buy thick cut ham and cut it into small bite size chunks and use in the beans as they’re slowly warming. Just add chicken stock to make it a soupy bean mixture.
You’ll, of course, cook it only about 30 minutes.
White Chicken Chili Slow Cooker
Hey, if we talk about this much longer, this is going to be a whole new recipe using canned beans.
For now, I really urge you to take the time, maybe on a weekend, and cook your beans from scratch.
White Chicken Chili Healthy
However, selecting the best chicken bone brothcan certainly make up for using canned drained beans. Use my code ALLYSKITCHEN at checkout and get 20% off your order of Kettle and Fire Bone Broth. This bone broth ranks among THE BEST!
White Chili Seasoning
White beans from scratch is so worth the time, energy and effort. Money certainly not a big deal because a pound of dried beans is about a buck and a quarter!
White Bean Chicken Chili
Now, you well know how beautifully rosemary and chicken go together, so this recipe incorporates that aromatic rosemary giving the white chicken chili an elegance and elevation over just regular white chicken chili.
Creamy White Chicken Chili
Think of it as uber gourmet! And, like many sauces, stews and soups, making this chili a day ahead of serving sho’ does enhance and activate all those flavors!
Enjoy this recipe and if you want a ‘salad’ with it, well, try one of my Appalachian recipes! xoxo ~ally
roesemary white chicken chili
Yield: 8+ hungry folks
1 lb. Great Northern Beans, dried, can substitute 4 cans of white beans (drained)
1 ham hock, medium size or substitute 2 smoked chicken sausages, cut into bite size pieces
2 tsp. sea salt
1 cup sweet onions, diced
1 (16 oz.) box chicken bone broth, plus 2 cups water, Kettle & Fire Brand
1/2 tsp. celery seeds, can substitute 1/4 cup packed celery leaves finely chopped
1 tsp. sweet paprika
2 tsp. garlic granules
1 Tbl dried parsley flakes
1 package (1.25 oz.) white chicken chili seasoning mix
½ lbs. boneless skinless chicken breasts, cut into 1 ½” to 2” chunks
2 cups frozen corn kernels
1 Tbl. fresh rosemary, finely chopped + more for garnish
Put the beans in a colander and rinse well. Put in a large Dutch oven pot. Cover with water to about two thirds height of the pot.
Add the ham hock, salt and onions. Cover (place lid askew to let steam escape) and bring to boil on high. Reduce heat to medium high and continue to cook for about 1 ½ to 2 hours adding water as needed.
After this time, let the water slightly cover the beans. (Note: Continue to simmer boil to reduce water.) Add the chicken stock. Remove ham hock with tongs and place in a bowl. When cool, pick off any meat on the hock. Chop finely and put back in with the beans.
Add the celery seeds, paprika, garlic, parsley, chili seasoning, chicken breast chunks, corn and rosemary. Blend well. Cover, turn heat to medium low and simmer another hour.
Using canned beans, drained
Using bone in, skin on chicken, breasts and/or thighs, about 1.5 lbs.
Using chicken sausage bites instead of a ham hock.
In a large stock pot, put the chicken, chicken sausage chunks, bone broth, two cups of water, onions, the spices (all). Cover and cook on medium high heat (add water if needed) about 45 to 60 minutes or until the chicken is done.
Remove the chicken. Let it cool.
OPTIONAL: If you want your broth thicker, take 2/3 cup of the broth ONLY and add 4 tablespoons of arrowroot flour/starch. Whisk well. Drizzle into the hot broth as its' simmering on the stove.
Meanwhile put the beans and corn in the pot. Cover and cook on medium while the chicken is cooling.
Debone the chicken. OPTIONAL: You can take the bones/skin and put in a small saucepan with about 2/3 cup of water and simmer to let more of the small pieces of meat fall off.
Add the deboned chicken to the pot. Blend and leave on warm until ready to serve.
Beans can be prepared in pressure cooker for quicker preparation.
Canned beans can be substituted. Simply drain, add to pot, and proceed with recipe ingredients starting with chopped sweet onions.
Adjust salt to taste. Cooking time will be reduced until chicken chunks are done.
Add more water or chicken bone broth if needed.
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