Easy White Chicken Chili Recipe
Ingredients you will need:
- 4 bone-in chicken breasts
- 1 lb. Andouille sausage
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 jalapeno, chopped
- 2 cans green chilies, chopped
- 4 cans cannellini (navy) beans
- 3 garlic cloves, chopped,
- 2 quarts chicken stock
- 1 quart water
- 2 cans tomatoes with green chilies
- Cajun seasoning
- 1 tablespoon chicken base
- Chili powder
- Hot sauce
- 1 lime, juiced
- 1/4 cup cilantro
- 3 green onions, sliced for garnish
- Extra virgin olive oil
Preheat oven to 425 degrees. Chop 1 green pepper, 1 red pepper, and 1 onion, 1 jalapeno, and 3 garlic cloves. Add all to a mixing bowl.
In a 9″ x 13″ pan, roast chicken at 425 for 45 minutes.
Place 1 lb. Andouille sausage in the oven for a 30 minutes. Once they’ve finished, remove from the oven and slice.
In a large pan, add the mixing bowl of chopped vegetables and extra virgin olive oil. Turn the heat on and let the vegetables become tender, stirring as the pan heats up.
Add 2 quarts chicken stock, 1 tablespoon chicken base, 1 quart water, Cajun seasoning, chili powder, cumin, black pepper, dried oregano leaf, and hot sauce. Stir and turn up the heat until the liquid simmers. Once the chili has begun simmering, add 2 cans tomatoes with diced green chilies and 2 cans green chilies. Cover and simmer while you wait on the chicken.
Once the chicken is ready, remove from the oven and strip the chicken from the bone. Cut into large chunks and place into bowl.
Add cooked chicken and sliced sausage to simmering bowl. Add 4 cans cannelini beans. Stir, cover, and simmer for 20 minutes.
Chop 1/4 cup cilantro and 3 green onions.
Once the chili has simmered for 20 minutes, add cilantro and squeeze 1 lime’s juice into pot.
Remove from heat. Garnish with green onions. Add Monterey Jack cheese, tortilla chips, and sour cream for some extra kick. Serve your easy chicken chili and enjoy!
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Cajun Chicken Chili Video Recipe
Cajun Chicken Chili Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me. Today we’re going to be making a kicked up version of my Cajun chicken chili. This will surely warm you up on a cold winter’s day.
With my Rada French Chef, I’m going to slice up my green and red peppers. These are going to give us lots of color and variation of flavor. From the inside I’m going to slice, bring it back, and chop it. Let’s prep our onion. Now let’s dice our onion. Then let’s prep some jalapenos with our Rada Regular Paring knife and our Rada Flexible Cutting Board. This is going to keep the heat off my wooden cutting board and it makes for easy cleanup. I’m keeping my seeds in because I love all things spicy. You, of course, could take the vein out if you don’t like it quite as hot.
Ready to chop some garlic. I have a good handful because I love the flavor profile. Knife down, give it a good whack, discard the peel, and chop. Here I have 4 bone-in chicken breasts that we’re going to roast for 45 minutes at 425 degrees. We want the bone-in because it packs so much flavor. Into my Rada Rectangular Baker and we’ll stick this in the oven.
Here in my Rada Square Baker I have a pound of organic chicken sausages. I’m going to pop this in the oven to roast, and when I pull it out we’ll slice them into thick chunks for our pot. Here we have our nice sausage. With my Rada Stubby Butcher I’m going to slice right through.
Here in our pot I’m going to put some extra virgin olive oil to sauté our veggies to speed up the cooking. In they go and we’re going to allow these to cook until they become tender. Then we’ll add our liquids. To this I’m going to add 2 quarts of chicken stock. 1 quart of water. To that a tablespoon of chicken base. And then we’ll add our Cajun seasoning, cumin, black pepper, dried oregano leaf, and chili powder. Then a couple shakes of your favorite hot sauce and then we’ll stir with the Rada Non-Scratch Spoon and bring it up to a simmer. Then we’ll get our chicken out to cool.
To our pot we’re going to add 2 cans diced tomatoes with green chilies, then 2 cans of green chili. Put the lid back on and wait for our chicken. Here we have our chicken breast that we’ve allowed to cool. I’m going to discard the skin. I left it on while cooking to add flavor. Now we peel the chicken right off the bone and give it a rough chop with my Rada Cook’s Utility knife and leave the chicken into nice chunks.
We’ll add our meat and beans. Here I add my cooked chicken, my sliced sausage, 4 cans of white beans, give it a stir, and put the lid back on for 20 minutes. For my last step I have a handful of fresh cilantro that I’m going to give a quick chop to with my Rada Cook’s Utility knife. This is going to go right into our pot just before we’re ready to serve. Set aside, and then we’re going to use the juice of 1 lime. To top everything off some fresh green onions.
We are ready to finish off our chili. I’m adding the cilantro and the juice of 1 lime that I’m squeezing directly in. This smells amazing. With my Rada Non-Scratch Soup Ladle I’m giving everything a quick stir and we’re ready to start scooping this into our bowls.
Here we have a heaping bowl of our Cajun chicken chili. You can serve it out of the pot without adding anything and it would be light, flavorful, and gluten-free. If you want to kick it up a notch, have it with your favorite crushed tortilla chips, a heaping spoonful of sour cream, some shredded cheese, and our green onions. Thank you so much for joining us today! Check us out at RadaCutlery.com and subscribe to our YouTube channel so you can get more great recipes just like this one.
End of Video Transcript