When the days get shorter and the air gets cooler, nothing warms the soul quite like a steaming bowl of chili. And what better way to spice up your traditional white chili than with Zombie Powder! This recipe delivers comforting flavors with a touch of heat that will make your taste buds rise from the grave. Packed with protein, rich in nutrients, and layered with flavor, this chicken and white bean chili will be your go-to recipe for chilly evenings.
Ingredients:
-
2 bone-in chicken breasts (bone-in with the skin on is preferred because you're gonna make the stock/chili soup base, then shred later)
-
6 cups water
-
1 white onion, finely chopped (we love onions so go for a size that is way bigger than your fist!)
-
4-8 garlic cloves, minced (be heavy-handed, garlic is great for you!)
-
Pro Tip: In addition to using fresh onion and garlic, great place to supplement with a few tablespoons of Zombie Breath!
-
1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
-
1 cup frozen or fresh corn
-
2 medium poblano peppers, diced
-
1 can (4 oz) diced green chilies
-
4-6 tablespoons Zombie Powder (the more you add, the heat dials up!)
-
Salt and pepper to taste
-
Juice of 1 lime
-
Fresh cilantro, chopped (for garnish)
-
Shredded Monterey Jack cheese (optional)
-
Tortilla chips or warm bread (for serving)
Step-by-Step Instructions:
1. Prepare to make homemade Chicken Stock:
-
In a large pot, place the bone-in chicken breasts and cover with 6 cups of water. Add a pinch of salt and bring to a boil. Reduce the heat to simmer and cook for about 20-25 minutes until the chicken is fully cooked.
- Pro Tip: Boiling the chicken breasts on the bone not only ensures juicy, tender meat but also creates a flavorful homemade stock as the base for your chili.
- Pro Tip: add fresh root vegetable chucks like carrots, celery, onion quarters/halves and smashed garlic cloves plus a lemon half. This will further deepen the stock's flavor profile, yes!
- Pro Tip: yep, one more - adding whole spices like black peppercorns and an herb bunch like thyme and oregano
- Remove the chicken and set it aside to cool slightly. Strain the broth and reserve for later use.
2. Shred the Chicken:
- Once the chicken is cool enough to handle, shred it using two forks. Discard the bones and set the shredded chicken aside.
3. Cook the Aromatics:
- In the same large pot, heat olive oil over medium heat. Add the chopped onion and diced poblano peppers, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
4. Add the Spices:
- Sprinkle in the star, Zombie Powder. Stir for 30 seconds to release the spices’ aroma.
5. Combine Ingredients:
-
Pour in the reserved chicken stock and stir to incorporate. Add the white beans, diced green chilies, and why not corn. Brings a pop of color and crunch plus a natural sweetness to compliment the spice-factor. Bring the mixture to a gentle simmer.
-
Pro Tip: Adding corn not only provides a sweet, crunchy texture but also delivers fiber and essential vitamins like B6 and magnesium to your meal.
-
6. Simmer the Chili:
- Stir in the shredded chicken and allow the chili to simmer on low heat for 20-30 minutes.
- If the chili soup base is too thick for your liking, add a bit of any leftover chicken broth to adjust the consistency. You really shouldn't have any so a splash of water is not going to hurt/dilute the taste.
- If you like chili on the thicker side, go for shredding some stale bread in there. Alternatively, a tablespoon of corn starch works here, too.
7. Finish with Freshness:
- Squeeze in the lime juice and adjust salt and pepper to taste. Stir well to blend all the flavors.
8. Serve and Enjoy:
-
Ladle the chili into bowls and garnish with fresh cilantro and slices of fresh avocado. For an indulgent touch, add shredded fontina & smoked chedder cheesees. Serve with tortilla chips, Fritos or warm bread on the side.