Blanco Chicken Chili

  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 45 mins


Poached Chicken Breasts/ Chicken Stock:
3-- chicken breast halves, bone-in and skin-on
6cups water
1-- onion, quartered
2-- whole cloves
1stalk celery, chopped
2-- bay leaves
5-- peppercorns
1teaspoon salt
Blanco Chicken Chili:
2tablespoons olive oil
2-- onions, chopped
2-- green bell peppers, chopped
2-- carrots, chopped
1teaspoon salt
3cloves garlic, minced
2-- jalapeno chiles, seeded and chopped
2teaspoons dried oregano
1teaspoon chopped thyme
1teaspoon paprika
1-- bay leaf
1-- beer (12 ounces)
1-- zucchini, chopped
1package frozen corn, thawed
2tablespoons chipotle chiles in adobo sauce, chopped
1-- can white cannelloni beans, drained (15 ounce size)
1-- can white navy beans, drained (15 ounce size)
1/2cup chopped cilantro, as garnish
1cup shredded Monterey Jack cheese, as garnish
1bunch scallions, chopped, as garnish
1/2cup sour cream, as garnish


  1. Make chicken stock by placing water, quartered onion, cloves, celery, 2 bay leaves, peppercorns and salt in large pot of water. Bring to a boil. Add chicken breasts, return to a boil, then reduce heat to low and simmer 10 minutes. Remove pot from heat, cover and set aside to cool for 30 minutes. Drain stock and reserve, set chicken breasts aside and discard other ingredients
  2. While chicken is cooling, start chili by warming olive oil in large pot or Dutch oven over medium high heat. Add onion pieces, bell pepper pieces, carrots and 1 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add garlic, jalapenos, oregano, thyme, paprika and 1 bay leaf; cook for additional two minutes. Add beer to pot, bring to a boil, and stir to remove browned bits from bottom of pan.
  3. Add reserved chicken stock and simmer for 20 minutes, or until vegetables are tender. While simmering, remove chicken meat from reserved breasts shred meat. Add to pot shredded chicken, zucchini and corn; simmer 10 minutes longer. Add chipotle chile and beans, stir well to combine and simmer another 5 minutes. Serve chili with garnishes as desired. 

Adapted from Cowgirl Cuisine by Paula Disbrowe, Harper Collins, 2007.

Nutritional Info *per serving

  • Calories 560
  • Glycemic Load 0.65
  • Fat 13g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 6g
  • Cholesterol 40mg
  • Sodium 2500mg
  • Potassium 1460mg
  • Carbohydrate 82g
  • Fiber 21g
  • Sugars 10g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 90%
  • Calcium 25%
  • Iron 45%