classic white bean chicken chili
+ 4 tips for getting the MOST flavor out of your soups this season
To jump to the recipe, click HERE.
It’s been a quiet, calm, and beautiful fall week here at the farm. We’re in the final few days before baby girl arrives, so there hasn’t been much time in the dirt for me (unless you count all the time Sawyer and I spend each day searching for caterpillars in the carrot bed).
It’s also been a heavy week in the world, and watching the tragedies unfold in the Middle East has broken my heart, especially as a mother, and I pray for healing, peace, and dignity for all the innocent lives caught in this conflict with unimaginable suffering. (And when prayers simply aren’t enough.. I did research on reputable, non-partisan organizations providing crucial, on the ground aid in the region, and if you need any recommendations, I have personally vetted and donated to Global Empowerment Mission and Doctors Without Borders).
Honestly, I’m at a loss for words, so just keeping it real and keeping it brief today. As we prepare to bring a precious new life into this very broken world, the recipe I’m sharing this week for White Bean Chicken Chili is the ultimate comfort food, which I have a feeling we all could use right now.
Need some culinary inspiration for the weekend? Here’s my weekly round up of hyper-seasonal fall recipes from around the internet to help you eat like a farmer:
Sheet Pan Sausages with Broccoli, Chickpeas & Kale from Dishing up the Dirt
Apple Turnovers with Chai-Spiced Cider Glaze from King Arthur
Today’s recipe for White Bean Chicken Chili holds a special place in my heart.
Growing up, my mom would make a version of this soup as soon as the leaves started to change and the weather turned chilly. To this day, it feels like a warm hug every time I dig into a bowl, and it’s one of those recipes that gets folded into your bones… one that you know so deeply, you can make it with your eyes closed.
I think this is the ideal *early fall* chili, because it’s super filling and warming, but it’s not as heavy as a beefy, dark bean-type of chili. This recipe is straightforward and can easily be made on a busy weeknight (with fantastic leftovers for the next day). It’s a classic in our house, and hopefully it will become a favorite in yours too. :)
While we’re here, here are 4 quick tips for getting the MOST flavor out of your soups/chilis this season:
IT ALL BEGINS WITH AN ONION. Plain and simple – something magical happens when some diced onions are cooked in a good glug of olive oil or butter. When sautéing onions, make sure the oil/butter is hot and sizzling before you toss in the onions, and add a pinch of kosher salt to help pull out some moisture. As the onions begin to turn translucent and caramelize, use a flat wooden spoon to scrape up and spread out those browned bits (that's where all the flavor lives)!
TOAST YOUR SPICES. I always add my spices *before* adding any liquid to the pot. While you want to be careful not to burn them, a minute or two continually stirring and toasting the spices over medium-low heat before adding any liquid is a key step for building a rich depth of flavor.
ADD SOME FLAVOR BOOSTERS. The next time you have an extra rind from a good wedge of parmesan cheese hanging around, don't throw it away! I keep a ziplock bag in my freezer full of extra parmesan rind bits, because they’re a delicious addition to simmering soups. I throw a parmesan rind into the pot whenever I add broth, as it adds creaminess, umami, and some subtle saltiness without being overpowering. My other favorite flavor enhancer for soups is a bit of acid – like citrus, vinegar, or a dollop of sour cream or plain yogurt – which adds some zip and magically heightens all the other flavors in the soup.
FINISH WITH FRESH HERBS. This chili wouldn't be the same without some fresh chopped parsley tossed in just before serving. If you're going to add fresh herbs, make sure to do it at the end of cooking, as fresh herbs are quite delicate, and you can loose all their refreshing flavor if added too early.
Ready to get cooking? Keep reading for the full recipe, including a handy 1-page PDF for easy printing.
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White Bean Chicken Chili
Serves 6-8
INGREDIENTS
2 tablespoons olive oil
2 yellow onions, diced
1 can (4-oz) diced mild green chiles
2 tablespoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
4 cloves garlic, minced
Kosher salt
4-6 carrots, chopped in ½” rounds
1 lb small red or yukon gold potatoes, washed and quartered (or cut to 1” dice)
6 cups chicken broth
1 3-4 lb cooked rotisserie chicken, meat removed and shredded
3 15-oz cans white beans, such as cannellini or great northern (I do *not* drain the beans)
Grated parmesan or cheddar cheese
Optional toppings: fresh chopped parsley, diced avocado, plain greek yogurt
INSTRUCTIONS
Heat 2 tablespoons olive oil over medium-high heat in a large dutch oven or soup pot (this recipe makes a lot of soup, so use at least a 4.5-5 quart pot). When the oil is hot, add 2 diced yellow onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.
Stir in a 4-oz can of mild diced green chiles and cook for 2 minutes, stirring occasionally. Add 2 tablespoons cumin, 2 teaspoons dried oregano, ¼ teaspoon red pepper flakes, 4 cloves minced garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, stirring frequently, until fragrant. Stir in 4-6 sliced carrots and 1lb quartered potatoes, coating them in the spices and cooking for another 1-2 minutes.
Pour in 6 cups chicken broth, bring to a boil, then lower the heat and gently simmer, uncovered and stirring occasionally, until the potatoes and carrots are tender, 15-20 minutes. Add the meat of 1 rotisserie chicken and 3 cans white beans (include the bean water), and cook over low heat until the chicken and beans are warmed through, between 5-10 minutes. Taste and adjust seasoning as needed – you may want to add more salt. Feel free to add more broth (or water) if needed.
Turn off the heat and let the soup sit for 15-20 minutes to let everything cool down and allow the flavors to really meld together. Serve in bowls topped with a generous handful of grated cheese. I also enjoy topping this chili with some fresh chopped parsley, diced avocado, and/or a dollop of tangy plain greek yogurt.
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