Cindy’s White Chicken Chili
by Cindy | Nov 8, 2021 | Soups |
White Chicken Chili
Prep Time5 minutes mins
Active Time1 hour hr 10 minutes mins
- 1 ½ lbs Chicken Breasts trimmed
- 16 oz Chicken Broth
- 1 ¼ cups Somerset Ridge Traminette Wine divided
- 1 ½ tsp Salt divided
- 1 tsp Ground Black Pepper divided
- ¼ cup Unsalted Butter
- 2 tbsp minced garlic
- 2 onions diced
- 5 jalapeños seeded & chopped
- 2 tsp chopped rosemary
- ¼ cup All Purpose Flour
- 2 15.5 oz cans Cannellini Beans
- 2 15.5 oz cans Great Northern Beans
- 1 cup Sour Cream
- 1 jalapeño sliced
In a medium saucepan, bring chicken, broth, 1 cup wine, ¼ teaspoon salt and ¼ teaspoon pepper to a boil.
Reduce heat, simmer for 25 minutes until the chicken reaches an internal temperature of 165°.
Remove the chicken, reserve the broth. Allow the chicken to cool.
Shred the chicken.
Reserve
In a large saucepan, heat the butter over medium-high heat. Sauté the garlic, onions, jalapeños and rosemary until tender.
Add the flour, stir constantly for 2 minutes.
Slowly stir in the reserved broth and remaining wine.
Add the beans, bring to a boil. Reduce heat and simmer for 20 minutes.
Add the chicken and cook for 10 minutes until the broth thickens. Season with the remaining salt and pepper.
Garnish with a dollop of sour cream and sliced jalapeños.
