White Chicken Chili

Prep Time5 mins
Active Time1 hr 10 mins
Course: Soup

Materials

  • 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

Instructions

  • 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.