What to serve on a crisp fall or cold winter day? White bean and chicken chili, of course. It is phenomenal and pretty darn healthy too!

My family loves this chili, and when I make it they all show up. I have served it at SuperBowl parties as well as random Sundays. Everyone who has it asks for the recipe. But it has been hard to write down for several reasons. 1. I never make it the same way twice and 2. I never measure anything. So to write a definitive recipe is challenging, and I don't want to steer you wrong. But I am confident you can make a large pot of this bean soup, wow your guests/family, and then maybe freeze some for later. We never have leftovers, by the way.

I make this with dried navy or white kidney beans when I can, but when I want a short cut, I use canned cannelini beans. They both come out well, but the dried bean method is better. Therefore I need to give you a recipe with a few twists. Just deal with the vagueness of it all. Make it on a Saturday and then serve it on football or baseball Sunday. And empower yourself to adjust the spices to your preference. You cannot go wrong with this one. Here we go.

Makes one full stockpot of chili

1 large onion, rough chopped
1 head of garlic
2 carrots, cleaned and whole (for the stock)
(5) 15 oz. cans of white cannellini beans - or 2 lbs. of dry white navy beans or white kidney beans, soaked overnight
4 - 5 split chicken breasts, bone-in, or one whole 4 - 6 lb. chicken (you could probably get away with a rotisserie chicken or two from the grocery store, but I have never done it!).
2 - 3 large 32 oz. cardboard containers of chicken broth or stock
2 TBS. thyme - plus more for the finished soup
2 TBS. oregano - plus more for the finished soup
2 TBS. cumin - plus more for the finished soup
2 TBS. chili powder - plus more for the finished soup
2 bay leaves
3 or more 4.5 oz. cans of diced green chiles
1/4 cup or more jarred jalapeno, chopped
salt and pepper to taste
cilantro - just buy a large bunch!
shredded cheddar and/or monterey jack cheese for garnish
pico de gallo or some kind of salsa, red or green (or both!)
sour cream for garnish (optional)
guacamole or avocado slices for garnish (optional)
tortilla chips for garnish

First, take the chicken breasts, or whole chicken, and place in a stock pot. Cover with water, or enough chicken broth to cover, then add a good amount of salt, pepper and a bunch of fresh cilantro. Also add the carrots, onion and a head of garlic, plus the dried oregano, thyme, chili powder and cumin. The goal is to both poach the chicken and create a rich chicken stock. Don't be afraid. Poach the chicken -- which means simmer gently -- for about 45 minutes (1.5 hours for a whole chicken), then remove the chicken and let cool.

This is the stock, with chicken, before I apply the heat. I know, that is not cilantro, it is parsley from my herb garden. I was out of cilantro, so, hey.

Once the chicken is removed, drain the stock to get a clear liquid and return to the pot. Add the drained and rinsed cannelini beans and let simmer for 20 minutes or so. If using the fresh and soaked beans, you will need more cooking time, until they are tender, about an hour or more. Add more chili powder and cumin (maybe another tablespoon of each?), more oregano and thyme (again, a tablespoon of each), maybe some garlic powder or fresh garlic (tablespoon), the canned chiles and the jalapenos while the beans cook. Don't be stingy with the spices! When the beans are done, turn off the heat, let cool for 10 minutes or so and use either an immersion blender, a food processor or a blender and process the mixture until it is smooth.

The strained stock, beans and spices, ready for blending!!

I feel compelled to tell you that putting hot liquid in a blender or food processor can be problematic. Only fill the vessel half way, leave the little lid on the top open, but cover with a dish cloth using your hand to hold it down, and hit the button. Hot liquids in a blender can explode easily, making a mess out of your kitchen and maybe you. Be careful if you have never done this! Go forth gently.

Once the mixture is smooth, put back on a gentle heat. Taste it, please, and adjust your spices/salt/pepper! I have added another can of beans at this point to have some chunk in it, totally up to you. De-bone and shred the cooled chicken into large pieces (it WILL break down once in the pot), add to the soup and gently heat for another 5 minutes or more, stirring occasionally so the bottom does not burn. For a party, put it in a crock pot and it will hang for some time with the occasional stir.

While the chicken blends with the soup, prepare your garnishes -- mildly chopped cilantro or cilantro leaves, tortilla chips, extra jalapenos and some freshly grated cheddar and/or jack cheese. Maybe some salsa and sour cream, guacamole or avocado slices, even slices of lime. Call people to the soup pot. Stand back and watch the people go crazy.

Listen, I know there are a lot of variables in this recipe, but at the end of the day, try it, taste it, and adjust to your liking. Just poach some chicken, prepare some white beans, add onion, garlic, oregano, chili powder, cumin, thyme, cilantro, chiles, put it all together and serve with tortilla chips, extra cilantro, sour cream and shredded cheese. Let everyone top the chili the way they want to. I actually like to crunch the chips up and pour the soup on top of it. Trust yourself and make it your way. It will be delicious! Let me know how your chili turns out below.

Healthy White Bean & Chicken Chili Recipe