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
---
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
---
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.
---
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)
---
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.
---
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.
---
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.
---
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.
