Looking for the easiest quickest most deeeelish white chicken chili recipe? Well, here you go. Stop your Google searching right now!
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. 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. 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. 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!
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. 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