Everything is better with BACON. I know that is pretty profound statement, but there are not enough words to express my love for it. I love to use bacon as a secondary flavor in recipes, especially soups and stews. It’s pretty cold here in the northeast right now…Brrrrrrr! I needed a nice comforting dinner to warm me up today. This White Chicken & Bacon Chili did just the trick.
Talk about the ultimate comfort food, this chili is loaded with chicken, bacon, cannellini beans and even some of the Jersey Fresh Corn we grew on our farm this past summer. Remember when I showed you how to freeze it, it came in handy today! Even though this White Chicken & Bacon Chili has a creamy base, it still has a lot of the flavors of a traditional chili. Give it a try! I think you are going to love. It’s perfect for warming you up on a cold winter’s day or to serve at your Super Bowl party. Enjoy.
- 1 pound chicken breast, cubed
- 6 slices of
- ½ jalapeño (add more if desired)
- 2 - 15 oz. can cannellini beans, drained
- ½ cup red pepper, chopped
- 1 cup Jersey Fresh corn, fresh or frozen
- ½ cup
- 1 garlic clove
- 1 can green chilies
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 - 46 ounce can chicken broth
- 1 cup of half and half or heavy cream
- 1 cup sour cream
- To Thicken (If Needed)
- ½ cup flour
- 1 cup cold water
- 1 teaspoon chicken base
- Shredded Cheddar Cheese (for garnish)
- Chopped scallions (for garnish)
skillet, saute chicken until no longer pink. Season with salt and pepper. Set aside
- In large dutch oven, saute bacon until crisp. Remove bacon and drain on paper towel. Drain half of the grease.
- Add peppers, corn, onion, garlic, and green chilies to dutch oven. Season with cumin, chili powder, paprika,
saltand pepper. Add ½ cup of flour to mixture and cook until transparent.
- Add chicken and bacon back into the pot and the 2 cans of cannellini beans,
- Add the chicken broth and cream. Cook over
medium highheat, stirring occasionally. Chili should start to thicken once it comes to a boil.
- Once chili comes to a boil, lower to a simmer and cook for one hour on low.
- Add sour cream right before serving.
- *If you need to thicken the chili more, mix ½ cup of flour with 1 cup of cold water and 1 teaspoon of chicken base. Slowly add to the boiling soup and cook on medium-high for 3 minutes.