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–+ servings
White chili with crema, avocado and cilantro
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White Chicken Green Chili

A delicious, creamy and nourishing chile full of sprouted navy beans, shredded chicken, and roasted green peppers.
Course Main Course
Cuisine American, dairy free, gluten free, grain free, Mexican, paleo
Prep Time 20 minutes
Cook Time 12 hours 35 minutes
Sprouting Beans 1 day
Total Time 1 day 12 hours 55 minutes
Servings 8 servings
Author Alicia Pope

Equipment

  • Cheesecloth
  • Immersion Blender

Ingredients

  • Ingredients:
  • 10-12 Anaheim green chili peppers mild
  • 3-5 Poblano peppers
  • 2-5 Serrano peppers more for additional heat
  • 1 1/2 cups dried white beans
  • 1 medium-sized yellow onion
  • 1 shallot clove
  • 1 tbsp extra virgin olive oil
  • 5 carrots
  • 3 celery ribs
  • 2 tsp real salt
  • 1/2 tsp black pepper
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 tbsp cilantro
  • 1/2 tsp chili powder
  • 1 small whole chicken
  • water

For Garnish

  • Cilantro
  • Fresh cracked pepper
  • 1 avocado sliced

Cashew Cream Sauce

  • 1/2 cup soaked cashews
  • 1/2 cup water

Instructions

  • Directions:

Roast the Peppers

  • Heat oven to 450 on broil
  • De-pit and de-seed anaheim, poblano and serrano peppers. Arrange on a baking sheet and broil in the oven at 450 for 15 minutes
  • Let peppers cool
  • Chop Anaheim and Poblano into 1/4 inch pieces. Finely dice serrano peppers

The Chili

  • Soak and sprout white beans 24-48 hours in advance
  • Dice the onion and shallot. Saute in oil in a large soup pot at medium-high for about 7 minutes or until translucent
  • Dice carrots and celery and add to onions and shallots. Add diced and roasted peppers.
  • Mix remaining spices evenly into the vegetables in the soup pot.
  • Wrap chicken in cheesecloth and set on top of vegetables. Add water to the pot until the chicken and vegetables are submerged.
  • Using a wooden spoon, lightly mix ingredients, being careful not to disrupt the chicken too much.
  • Simmer on low for 12 hours
  • Remove wrapped chicken to a cutting board. Once cooled, remove the cheesecloth and shred chicken.
  • Add the already cooked white beans to the soup after removing the chicken.
  • Using an immersion blender, pulse the soup for 30-45 seconds, thickening the broth
  • Add the shredded chicken back to the soup and stir until evenly combined
  • Ladle white chicken green chili into bowls and garnish with cilantro, avocado slices, fresh pepper, and cilantro crema.

Cashew Cream Sauce (optional)

  • Blend soaked cashews and water in a blender until smooth. Set aside for garnish

Notes

Modifications that work well:
  • Reducing white beans. You can do 1/2 a cup for a less starchy version or 1 cup for just a little less.
  • Replace 1/2 of the white beans with cauliflower for less starch and higher vegetable content. You can also add shredded kale for added veggies.
  • Amp up the green chilis for more spice
  • Add lime for a brighter flavor
  • Remove the carrots and celery for a more concentrated chili flavor profile
  • Skip the immersion blender for a brothier base. This option works better when combined with also using fewer white beans.