Shelf Reliance THRIVE White Chili

Chef Todd’s White Chili
by Chef Todd Leonard, CEC
Prep time: 90 min
Serves 8
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1 cup THRIVE™ Small White Navy Beans, uncooked
4 tbsp. butter
5 tbsp. THRIVE™ White Flour
1 tbsp. butter
1 tbsp. garlic
1 cup THRIVE™ Green Chili Peppers
½ cup THRIVE™ Red Bell Peppers
½ cup THRIVE™ Sweet Corn
½ cup THRIVE™ Chopped Onions
½ cup THRIVE™ Celery
1 cup THRIVE™ Seasoned Chicken Slices
3 cups water
1 tbsp. THRIVE™ Chicken Bouillon
2 cups THRIVE™ Instant Milk, reconstituted
2 cups heavy cream
1 tsp. chili powder
1 tsp. cumin
1 tsp. season salt
1 tbsp. Cholula hot sauce
1 tbsp. fresh lime juice
¼ cup cilantro, finely chopped
Place the beans in a small saucepan with 4 cups of water and 1 tablespoon salt and simmer for 1½ hours or until just tender. In a small glass bowl, melt the 4 tablespoons of butter in the microwave. Add the flour and mix well. Reserve the roux mixture for later.
In a 3-quart sauce or stock pot, melt the 1 tbsp. butter and add the garlic. Sweat for a few minutes on low heat. Add all the vegetables and the chicken to the pot; stir a few times and add the water and bouillon. Bring to a simmer and add the milk and the cream. Add all seasonings except cilantro and simmer for 10 minutes. Add the roux to thicken the soup and cook at low simmer for another 5 minutes. Drain the beans and add them to the soup. Add the cilantro and stir will before serving.

Categories: Main Dish Sides Soup