Salvere Recipe: White Chicken Chili

Well, December typically makes for great chili weather — This 50-60 degree temps don’t feel too chili-ish however. This recipe adds a little different twist to the typical white chicken chili. One thing I always struggle with when shopping is deciphering which pepper will remove taste buds with it’s high volume of spice and which add a good milder taste. Remember often the spice comes from the seeds so you can adjust by removing some or all of the seeds and after cutting a hot pepper, don’t wipe your eyes!  Ouch — Feel free to adjust the pepper based on your taste preferences!Here’s a little breakdown:

Poblano — slightly larger size and medium spice (in dried form this is your ancho chili)
Anaheim — larger size and mild, not really spicy at all
Cayenne — smaller, long and skinny, red, high on the spicy scale
Banana — medium size and long, come in both sweet and medium spicy versions
Jalapeno — small in size, medium high on the spicy scale (mild if you remove the seeds
Serrano — small in size, medium spicy
Habanero — small in size and most often orange in color, very spicy!
Hot Cherry — small to medium in size, medium high in spice

White Chicken Chili

 chicken chili
1 whole chicken or equivalent, cooked and shredded (see note below)
1 onion, diced
2 tbsp ghee, olive oil, bacon fat
3 carrots, halved and sliced
3 celery,
3 garlic cloves, minced
1 red pepper
1 ancho chili pepper
1 jalapeño
2 cans white beans
4 c chicken broth
1 can coconut milk
2 tsp cumin
2 tsp cayenne pepper
2 tsp chipolte chili powder
2 tbsp fresh cilantro

In large pot, melt whatever fat you chose and saute onions and garlic over medium heat until translucent– about 5 minutes. Add other veggies and cook about 3 minutes. Pour broth and coconut milk into pot and add beans, spices and chicken (not cilantro yet!).  Turn stove on high and bring to a boil. Reduce heat and let cook about 20ish minutes.  Add cilantro and serve.  If you want thicker soup, puree about half a can of the beans before you pot them in the pot.

Chicken Note: If using chicken pieces, you can dice them and brown in the pot you plan to cook your soup… Using a whole chicken, I put mine in a pot full of salted water with celery, onions, carrots, garlic cloves, thyme, rosemary and cilantro. Then when the chicken is cooked, remove it and take it off the bone that way.  You also now have homemade broth.

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.

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