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Swede Dish Snow Day White Chicken Chili — Ancho & Brine
Description
A creamy, cozy snow-day chili made for coming in from the cold. Ground chicken simmers into a mellow, comforting base, warmed with ancho chili powder and brightened by finely diced pickled jalapeños. It’s gentle, smoky, and quietly bold and super easy.
Ingredients
Base
Chili Body
For Serving (optional)
Instructions
1. Sauté & Build Flavor
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Set Dutch Oven to Sauté.
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Add oil/butter and onion; cook 3–4 minutes until soft.
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Add garlic, cumin, oregano, ancho, white pepper, and coriander. Stir 30 seconds until fragrant.
2. Brown the Chicken
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Add ground chicken.
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Season generously with garlicky sea salt from the grinder.
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Cook until just cooked through and lightly golden. This sets the base flavor.
3. Build the Chili
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Stir in beans, pickled jalapeños, and 1½ cups chicken broth.
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Mixture should look thick and stew-like, not soupy.
4. Braise
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Switch to Braise.
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Cover and cook 2–3 hours, stirring once or twice if convenient.
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The chili will gently thicken as the chicken and beans release starch.
5. Creamy Finish
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Switch to Low or Warm.
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Stir in sour cream and cream until silky.
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Taste and adjust salt only if needed.
Note
Swede Dish Notes (Braise Wisdom)
- Braise cooking = less liquid, longer time
- Ground chicken releases moisture slowly — trust it
- If it thickens too much, add broth ¼ cup at a time
- Cream always goes in at the end, never during the braise
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