Chili Blanco Especial

This Chili Blanco Especial is a comforting twist on traditional red chili, swapping tomatoes for a rich, creamy base of white northern beans and chicken broth. The dish is infused with warm aromatics like cumin, oregano, cloves, and white pepper, creating a deeply savory and aromatic profile. Tender diced chicken breast adds protein, while green chilies provide a gentle, fresh heat. It’s perfect for cozy weeknight dinners or gathering with friends, offering a hearty yet lighter alternative to beef chili. Serve it warm with flour tortillas and an array of toppings like sour cream, avocado, and cheese for a customizable, satisfying meal that feels homemade and special.

Cooking Method: Slow Cooking, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 216

Description

This Chili Blanco Especial is a comforting twist on traditional red chili, swapping tomatoes for a rich, creamy base of white northern beans and chicken broth. The dish is infused with warm aromatics like cumin, oregano, cloves, and white pepper, creating a deeply savory and aromatic profile. Tender diced chicken breast adds protein, while green chilies provide a gentle, fresh heat. It’s perfect for cozy weeknight dinners or gathering with friends, offering a hearty yet lighter alternative to beef chili. Serve it warm with flour tortillas and an array of toppings like sour cream, avocado, and cheese for a customizable, satisfying meal that feels homemade and special.

Ingredients

1 pound Dry White Northern Beans
5 1/4 cups Chicken broth
2 clove Garlic, minced
1 large White onion, chopped
1 tablespoon Ground white pepper
1 teaspoon Salt
1 tablespoon Dried oregano
1 tablespoon Ground cumin
1/2 teaspoon Ground cloves
7 ounces Can diced green chilies
5 cups Diced cooked chicken breast
1 3/4 cups Chicken broth
1 tablespoon Diced jalapeno pepper (optional)
8 flour tortillas For serving
1 cup Shredded Monterey Jack cheese
1 cup Sour cream
1 cup Diced avocado
1 cup Sliced black olives
1 cup Chunky salsa

Directions

1
Rinse the dry white northern beans thoroughly and soak them in enough water to cover by 2 inches for 24 hours in the refrigerator.
2
Drain the soaked beans and add them to a slow cooker or a large heavy-bottomed pot.
3
Add 5 1/4 cups of chicken broth, minced garlic, chopped onion, ground white pepper, salt, oregano, cumin, and ground cloves to the pot.
4
Stir well to combine all ingredients, then cover and cook on low for 5 to 6 hours, or until the beans are tender and creamy.
5
Stir in the diced green chilies, diced cooked chicken breast, and the remaining 1 3/4 cups of chicken broth.
6
If you prefer a spicier chili, add the diced jalapeno pepper at this stage.
7
Cover and continue to cook for an additional 1 hour to allow the flavors to meld and the chicken to heat through.
8
To serve, line each bowl with a warm flour tortilla.
9
Ladle the hot chili into the bowls and top with shredded Monterey Jack cheese, sour cream, diced avocado, sliced black olives, and chunky salsa as desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 216kcal

% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.1g11%
Cholesterol 79mg27%
Sodium 682mg29%
Total Carbohydrate 6.2g3%
Dietary Fiber 1.0g4%
Sugars 0.7g
Protein 26.6g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, white chili, beans, northern beans, chicken, mexican, slow cooker, crockpot, green chilies, cumin, oregano, comfort food, dinner, hearty, spicy, vegetarian option, protein, warm, aromatic, homemade

Read it online: https://www.chefs-mate.com/recipe/chili-blanco-especial/