White Chicken Chili Recipe - Kosher 

Servings: 6

Yield: About 6 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Difficulty: Medium

Cooking Vessel: Large stockpot or Dutch oven

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Ingredients:

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium green bell pepper, diced

2 medium jalapeños, seeded and minced (optional for heat)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon dried oregano

¼ teaspoon cayenne pepper (optional)

3 cups low-sodium chicken broth (ensure kosher-certified)

2 (15-ounce) cans white beans, drained and rinsed (e.g., cannellini or Great Northern beans)

2 cups cooked kosher chicken, shredded (rotisserie or poached)

1 (4-ounce) can diced green chilies

½ cup sour cream (or non-dairy alternative for pareve/kosher adaptation)

Salt and freshly ground black pepper, to taste

Fresh cilantro or parsley, chopped, for garnish

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Instructions:

1. Sauté Aromatics: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, bell pepper, and jalapeños. Cook for 5–7 minutes until softened.

2. Add Spices: Stir in cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook 1 minute until fragrant.

3. Simmer Broth: Pour in chicken broth, beans, and green chilies. Bring to a simmer over medium heat, then reduce to low. Simmer 15–20 minutes to allow flavors to meld.

4. Add Chicken: Stir in shredded chicken and cook for another 5–10 minutes until heated through.

5. Finish Creaminess: Remove from heat and stir in sour cream until fully incorporated. Adjust salt and pepper to taste.

6. Serve: Ladle into bowls, garnish with cilantro or parsley, and serve with optional toppings like kosher shredded cheese or avocado slices.

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Nutritional Information (per serving, approximate):

Calories: 320

Protein: 28 g

Fat: 9 g

Carbohydrates: 28 g

Fiber: 8 g

Sugar: 3 g

Sodium: 550 mg (can be reduced with low-sodium broth and rinsed beans)

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Dietary Adaptations:

Pareve (Dairy-Free): Use a non-dairy sour cream alternative or omit sour cream entirely.

Gluten-Free: Naturally gluten-free if all canned goods and spices are certified gluten-free.

Low-Sodium: Use low-sodium broth and rinse beans thoroughly.

Spicy: Increase jalapeños or cayenne for more heat.

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Tips & Troubleshooting:

Shredding Chicken: Rotisserie chicken works for convenience, or poach breasts in the broth for extra flavor.

Consistency: For a thicker chili, mash some beans with a potato masher before adding chicken. For thinner chili, add more broth.

Flavor Boost: Add a squeeze of lime juice or a teaspoon of apple cider vinegar before serving to brighten flavors.

Storage: Keeps in the fridge for 3–4 days; freezes well for up to 3 months.

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Serving Suggestions:

Serve with warm kosher cornbread, tortilla chips, or over cooked rice.

Top with diced avocado, kosher shredded cheese, or a dollop of sour cream.

Pair with a light green salad for a complete meal.

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Notes:

Ensure all ingredients (broth, beans, spices, sour cream, chicken) are certified kosher.

Adjust spice levels according to preference; mild works well for family meals.

This recipe is versatile and can be adapted to use leftover chicken or rotisserie chicken for faster preparation.