HL Café’s White Chili

  • 6 1/2 cups chicken broth
  • 2 1/4 cups cooked Great Northern beans
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1/8 tsp cayenne
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 3/4 tsp salt
  • 1 Tbsp olive oil
  • 1 1/2 cups diced onion
  • 3/4 tsp minced garlic
  • 1 jalapeno, diced small
  • 2 lbs chicken, cooked and diced
  • Handful each of fresh parsley and cilantro leaves

Packed with protein and full of flavor, this twist on a classic chili recipe is simply wonderful for dinner on a cold fall or winter night.  Feel free to sprinkle some chopped cooked bacon on top for a little extra something!

Bring chicken broth and beans to a boil in large soup pot.  Add paprika, cumin, cayenne, oregano, black pepper, and salt.  Reduce heat to medium and let simmer.  Meanwhile, heat olive oil in saute pan over medium heat.  Add onion, garlic, and jalapeno and sauté until softened, about 5 minutes.  Add to soup pot along with diced chicken.  Roughly chop the parsley and cilantro and add to the pot.  Let chili simmer at least another 30 minutes, but the longer the better.  To thicken the chili if desired, use a potato masher to mash some of the beans.  You can do this before adding the chicken if the beans are nice and soft.