Family Favorites - January 2019: White Chicken Chili (Soy, Nut, Fish, Wheat and Egg-Free, Can Be Milk-Free)

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the first Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is White Chicken Chili.  This is just a re-posting of the original recipe with a few tips and tricks added in.  

When it comes to cold weather, soups and chili are a must.  This chili is hands-downs the favorite chili that I make with the family.  It is hardy, warm, a little spicy, and a whole lot yum.  It is a breeze to make, and can be completely top 8 free (if all your ingredients are).  I highly recommend it, especially if you are a fan of White Chicken Chili!

White Chicken Chili

1 Tablespoon extra virgin olive oil

(Our favorite brand is O-Live.)

1 Tablespoon full-fat, salted butter

1 to 3 raw boneless, skinless chicken breasts, cut into bite-sized pieces
(We always use the chicken that is labeled as just retaining water, not ones injected with broth.  You can use any chicken breast that fits your allergen needs that you prefer.)

1 bottle (24 or 48 oz.) allergy-friendly Great Northern Beans, drained and rinsed
(We use Randall's.)

1 can/box (14.5 to 32 oz.) allergy-friendly chicken broth or stock 
(We normally use Pacific Brand.)

1 to 2 cans (4.5 oz.) allergy-friendly chopped green chilies
(We normally use La Victoria Fire Roasted Green Chiles.  We normally get mild heat, but you can get any heat you prefer.)

1 teaspoon allergy-friendly onion salt
(We normally use McCormick's.)

1 teaspoon allergy-friendly garlic salt
(We normally use McCormick's.)

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon ground white or black pepper
(We have used both white and black pepper, but generally use the black pepper.)

1/8 to 1/4 teaspoon red pepper flakes (optional)
(We normally use the 1/8 teaspoon, but use whichever amount you prefer.)

1 to 2 Cups soy-free sour cream (optional)
(We use Daisy brand, and I normally just top individual bowls with the sour cream vs. adding it in.)

1. Heat olive oil and butter in a large soup pot over medium heat; add chicken (amount based on preference) and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 10 to 15 minutes.
     
2. Mix Great Northern beans (amount based on preference), chicken broth/stock (amount based on preference), green chilies (amount based on preference), onion salt, garlic salt, cumin, oregano, pepper and red pepper flakes (amount based on preference or you can leave it out entirely) into the chicken mixture; stir well and bring mixture to a boil.
     
3. Reduce the heat and allow the chili to simmer until the flavors have blended, about 30 minutes.
     
4. Remove the chili from the heat and, if desired, stir in the sour cream (amount based on preference) until well incorporated before serving or dollop the tops of individual bowls with sour cream before serving.

Makes about 8 servings.

Variation (Please keep individual allergen needs in mind when using variations):

• Milk-Free: Either leave out the butter and the sour cream or replace them with dairy-free butter (such as Earth Balance) and dairy-free plain yogurt (such as SoDelicious).
    
• More Veggies: If you prefer to use onion and garlic vs. onion salt and garlic salt, you can do so.  I would recommend cooking them down with the chicken until the onions are translucent.  I'd use about one small onion (diced) and a couple of cloves of garlic (diced) or whatever your personal preference.  You may need to add some regular salt if you do this if you find the chili too bland - about a teaspoon or so.  You can also add diced, raw potatoes (red, yellow, white or Idaho - peel on or off based on preference) to the soup when you add the stock (they will need about 20 to 30 minutes to cook, so the timing works out wonderfully).  This makes the soup hardier and cuts some of the spice/heat.  Adding in potatoes is one of our favorite adaptions!  I suppose that makes it more like a bean soup vs. a chili by adding potatoes, but either way, it is still delicious.
    
• Using Pre-Cooked Chicken: If you want to use pre-cooked chicken vs. raw, you most certainly can!  What I do when I use pre-cooked chicken is dice it into bite-sized pieces or shred it and heat it in the butter and oil until it is heated through or just slightly browned, and then finish making the chili as directed.  If you wanted to leave out the butter and oil, you could skip 1 and just add the cooked chicken in with step 2 and finish making the chili as directed.  Simple!

So simple, so delicious, and just the right amount of spice to warm you up from the inside out on a cold, wintry day!

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!