Neiman Marcus Chili Blanco
White chicken chili recipe done right. This best Chili Blanco has layers of clean, complimentary relatively mild and agreeable flavors.
white nothern beans
green chili peppers
mild, 4 oz
monterey jack cheese
If using canned beans, this recipe is ready in less than an hour. The beans and the chicken can be prepared the day before if desired.
Rinse and pick over the white beans; place in large heavy pot. Add sufficient cold water to cover the beans by at least 3 inches; cover and allow to soak overnight.
Quick soak method
Instead of soaking overnight, cover the beans with boiling water and allow to stand for one hour before rinsing and using as normal.
Place the chicken breasts in a pot just large enough to hold them. Add sliced onion, sliced celery stalk and carrot as well as salt and pepper for added flavor during poaching if desired.
Add cold water to just cover the chicken; bring to a simmer, reduce heat and cook until just cooked through tender; about 15 minutes.
Drain and cool.
Remove skin. Cut chicken into cubes.
Drain beans. Heat the oil in the same pot over medium heat. Add onions and sauté until softened and semi-transparent; about 10 minutes.
Stir in the chilies, cumin, oregano, garlic and cayenne pepper and sauté for 2 minutes. Add chicken stock and beans and bring to the boil.
Reduce the heat to a simmer, cooking covered, until the beans are quite tender, stirring occasionally; about 2 hours.
You can prepare the beans and chicken up to this point ahead of time; cool, cover and refrigerate. The next day bring to a simmer before continuing.
Add the diced chicken and 1 cup cheese to the bean mixture and stir until cheese melts.
Taste and adjust seasoning to taste with salt and pepper.
Serving Chili Blanco
Transfer the chili to a serving dish. Arrange the remaining cheese, sour cream, salsa, and cilantro in small bowls around the serving bowl so that your guests can add whatever toppings they desire.