November 28, 2015
This was originally a Naval recipe that I stumbled upon years ago, but it makes the best white chili I have ever had. This is a family favorite soup of ours perfect for cold weather, as it really warms you up. Loma and I use a Le Creuset cast iron Dutch Oven to create this heaven in a bowl. The cast iron pan produces a nice even heat that minimizes the risk of burning. By using one pot for the dish, we capture all the depth of flavor from the brown bits created from the browning process. You can substitute Chicken stock for the Turkey stock, but the homemade Turkey stock adds a deep, rich flavor to the soup.
- Yields: 8 Servings
Preparation (for best results use soup pot for entire dish)
1Heat EVOO in Dutch Oven and brown chicken breasts on both sides
2Remove chicken breasts, allow to cool and cube.
Making the Soup
1Add another splash of EVOO to Dutch Oven and add chicken, onion, garlic, green chilies and spices
2Sauté on med heat stirring occasionally for 20 minutes
3Add turkey stock and scrape to loosen brown bits at the bottom of pan
4Add Great Northern Beans
5Simmer another 10-15 minutes
6Add 2 cups cheese
7Stir occasionally and allow cheese to melt 5 minutes
1Serve and garnish with shredded Monterey Jack cheese and sour cream