Slow-Simmered White Chicken Chili - Recipes Blogs

Slow-Simmered White Chicken Chili

I was craving a bowl of white chicken chili and instead of my usual go-to recipe, I decided to take my time and try making a slow-simmered white chicken chili recipe from Cook’s Illustrated that I’ve had bookmarked for a long time. I adapted the recipe a bit by using less jalapeno because all of […]

I was craving a bowl of white chicken chili and instead of my usual go-to recipe, I decided to take my time and try making a slow-simmered white chicken chili recipe from Cook’s Illustrated that I’ve had bookmarked for a long time. I adapted the recipe a bit by using less jalapeno because all of my peppers were on the spicy side and my son isn’t a huge fan of super spicy food. The recipe was fun to make and smelled so amazing while it simmered on the stove. I served the white chicken chili topped with sour cream, avocado, green onion, and cilantro, with tortilla chips and lime wedges on the side. This white chicken chili was full of flavor and tasted wonderful on this cold crisp evening.
Prepare the chicken by heating the oil in a large Dutch oven over medium-high heat. Season both sides of the chicken breasts well with sea salt and freshly cracked pepper, to taste. Place the breasts skin side down in the HOT Dutch oven and cook undisturbed for 4 minutes, until the skin is golden brown. Flip the breasts over and cook the other side for 2 minutes. Remove from the Dutch oven and set aside on a plate to cool a bit. Once the chicken has cooled, r...
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