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White Chicken Chili & Steel City Fry Seasoning

Prep Time:

30 mins

Cook Time:

1 Hour

Serves:

8

Level:

Intermediate

About the Recipe

Warm up with this hearty White Chicken Chili, a delicious fusion of tender chicken, smoky peppers, and creamy broth. Seasoned with Steel City Fry Seasoning and garnished with cheese and lime, it’s a satisfying dish that’s as bold as it is comforting. Perfect for chilly nights or when you’re craving something hearty and full of flavor!

Ingredients

  • 2 tbsp olive oil

  • 1 medium white onion, diced

  • 3 cloves garlic, minced

  • 1 Hatch chile, seeded and diced (or a combination of mild green chiles if unavailable)

  • 1 Cubanelle pepper, seeded and diced (as a substitute for Anaheim)

  • 1 Pasilla pepper, seeded and diced (as a substitute for Poblano)

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

  • 2/3 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1 1/2 tsp Uncle Jammy's Steel City Fry Seasoning, divided (adjust to taste)

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 2 cans (15 oz each) white beans, such as cannellini or great northern, drained and rinsed

  • 4 cups chicken broth

  • 1/4 cup heavy cream (optional, for a creamier finish)

  • Salt and pepper to taste


Optional Toppings:

  • Diced avocado

  • Fresh cilantro, chopped

  • Sliced jalapeño

  • Crushed tortilla chips

  • Shredded Monterey Jack or Pepper Jack cheese (garnish)

  • Lime wedges

Preparation

Instructions:

  1. Sauté the aromatics and peppers:

    • Heat olive oil in a large pot or Dutch oven over medium heat.

    • Add the diced onion, garlic, Hatch chile, Cubanelle pepper, and Pasilla pepper. Sauté until softened and aromatic, about 5–7 minutes.

  2. Cook the chicken:

    • Push the aromatics and peppers to one side of the pot. Add the chicken thighs and breasts to the open side.

    • Sprinkle the chicken with 1 tsp of Steel City Fry Seasoning.

    • Cook until lightly browned and partially cooked through, about 5 minutes.

  3. Build the chili base:

    • Stir in the cumin, smoked paprika, and remaining 1/2 tsp Steel City Fry Seasoning. Let the spices toast for 1 minute.

    • Add the white beans and chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the flavors meld together.

  4. Thicken the chili:

    • Using a potato masher or the back of a spoon, mash some of the beans directly in the pot to thicken the chili.

  5. Add creaminess and adjust flavors:

    • Stir in the heavy cream (if using). Taste and adjust the seasoning with salt and pepper, or add a touch more Steel City Fry Seasoning for a bold finish.

  6. Serve and garnish:

    • Ladle the chili into bowls. Garnish with shredded cheese, diced avocado, fresh cilantro, or sliced jalapeño. Serve with lime wedges on the side for a zesty kick.


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