Chef Kevin's White Chicken Chili

It may be 60º today here in Raleigh, NC, but we still know how to celebrate #NationalSoupMonth! One of our favorites is this creamy chicken chili with a kick! Chef Kevin from 41Hundred suggests washing it down with a cold bear and sharing with your friends and family. Oh, and make sure to save this recipe for your super bowl parties! 🏈

White Chicken Chili

Chicken Rub

½ tbsp of each of the following

Paprika

Chili powder

Cumin

Coriander

Curry

Salt

1lb Chicken Breasts

2 celery stalks

½ onion

½ bulb of fennel

2 garlic cloves

2 roma tomato

1 red pepper

1 poblano pepper

½ jalapeno

½ qrt black beans

1/4 cup butter

1/4 cup flour

½ gallon chicken stock

½ pint heavy cream

Step 1. Mix spices together and rub on chicken. Sear and roast chicken until cooked throughout. Chill and dice chicken.

Step 2. Melt butter in large pot over medium heat. Add celery, onion, fennel, peppers and garlic. Sweat until translucent. 

Step 3. Add flour and mix thoroughly. Allow flour to cook for a few minutes while periodically stirring. Add chicken stock, tomato, beans, and diced chicken. Bring to a boil and stir periodically to prevent roux from sticking to the bottom of the pot. 

Step 4. Reduce soup to a simmer and add heavy cream. Allow to cook for 20-30 minutes. Season to taste. 

Optional. Top hot soup with white cheddar, jalapeno, and cilantro.