Dad’S White Chicken Chili Recipe

Name: Dad’S White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROASTED GARLIC:; 12 cloves Garlic, Unpeeled; 1 Tablespoon Olive Oil; 1 teaspoon Water; FOR THE CHILI:; 3 Anaheim Chili Peppers; 2 Tablespoons Olive Oil; 8 Shallots, Chopped; 3 teaspoons Minced Garlic; 3 Tablespoons All-purpose Flour; 8 cups Vegetable Broth, Divided; 4 cups Shredded, Cooked Chicken; 1 Tablespoon Chili Powder; 1/2 teaspoons Cayenne Pepper (Optional); 1 can (15 Oz. Size) Navy Beans, Undrained; Salt And Pepper, to taste; 1 box (10 Oz. Size) Frozen Chopped Spinach, Thawed; 3/4 teaspoons Smoked Paprika; 1/3 cups Heavy Cream; Sour Cream, Chopped Fresh Parsley And/Or Shredded Cheese, For Topping

Servings: persons

FOR THE ROASTED GARLIC:
12 cloves Garlic, Unpeeled
1 Tablespoon Olive Oil
1 teaspoon Water
FOR THE CHILI:
3 Anaheim Chili Peppers
2 Tablespoons Olive Oil
8 Shallots, Chopped
3 teaspoons Minced Garlic
3 Tablespoons All-purpose Flour
8 cups Vegetable Broth, Divided
4 cups Shredded, Cooked Chicken
1 Tablespoon Chili Powder
1/2 teaspoons Cayenne Pepper (Optional)
1 can (15 Oz. Size) Navy Beans, Undrained
Salt And Pepper, to taste
1 box (10 Oz. Size) Frozen Chopped Spinach, Thawed
3/4 teaspoons Smoked Paprika
1/3 cups Heavy Cream
Sour Cream, Chopped Fresh Parsley And/Or Shredded Cheese, For Topping

1
Toss garlic, oil and water in a small microwave-safe bowl. Cover with plastic wrap, leaving a small vent, and microwave 11/2 minutes until soft. Cover completely and let cool.
2
Meanwhile, place an oven rack near the top of the oven, then heat the broiler. Line a broiler pan with foil. Place chile peppers on foil and roast 10 minutes, turning occasionally, until charred.
3
Transfer peppers to a bowl; cover with plastic wrap and let sit until cool.
4
Heat oil in a large saucepan over medium-low heat. Add chopped shallots and cook 15 to 20 minutes, stirring occasionally, until caramelized.
5
Add minced garlic and cook 2 minutes; add flour and stir 3 minutes until toasted. Increase the heat to high and add 1 cup broth. Simmer 2 minutes, scraping up any brown bits from the bottom of the pan. Add another 6 cups broth, the cooked chicken, chili powder, cayenne pepper, navy beans and salt and pepper to taste.
6
Peel, seed and chop roasted peppers; add to saucepan.
7
Remove pulp from roasted garlic cloves and place in a food processor. Add remaining 1 cup broth and process until smooth. Add to saucepan.
8
Simmer chili, uncovered, 25 minutes until thickened. Add spinach; cook another 5 minutes. Remove from heat. Stir in smoked paprika, heavy cream and salt and pepper to taste.
9
Serve with sour cream, chopped fresh parsley and/or shredded cheese on top, if desired.
10
Recipe adapted from Melissa D'Arabian.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE ROASTED GARLIC:, 12 cloves Garlic, Unpeeled, 1 Tablespoon Olive Oil, 1 teaspoon Water, and more.

Yes, Dad’S White Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dad’S White Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions