Jessica Holmes Shares Her Recipe for White Chicken Chili With Sweet Potato and Bacon

Jessica Holmes likes to eat soup in the course of the winter months —  and this recipe combines two of her favorites: creamy potato bacon soup and white hen chili. That is phase aired on KTLA’s California Cooking: Episode sixteen.


  • 1 white candy potato, peeled
  • 1 small white onion, diced
  • 2 white carrots, chopped
  • 3 stalks of celery leaves, diced
  • full carton of hen inventory
  • 7 oz. can of delicate salsa verde
  • shredded white meat hen from a rotisserie hen
  • three to four slices of bacon
  • 1 cup of frozen corn
  • 1 can of white cannellini beans, rinsed and drained
  • 2 cloves garlic, smashed
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • 1 1/2 tablespoons cumin
  • 1 can of cream of hen soup


    1. Brown the bacon in a Dutch oven until crispy
    2. Place the cooked bacon on a paper towel lined dish
    3. Depart the bacon grease within the pot
    4. Flip heat up to medium
    5. Add the peeled white candy potato, minimize into chew measurement pieces to the pot, and sauté about 5 to 10 minutes
    6. Add a pinch of salt
    7. Add the carrots, making sure they are chopped into chew measurement pieces
    8. Add a small diced onion
    9. Add the celery
    10. Add the garlic
    11. Add a pinch of salt
    12. Add the chili powder
    13. Add the cumin
    14. Add the oregano
    15. Prepare dinner the vegetables till virtually softened
    16. Add the hen inventory
    17. Add the salsa verde
    18. Add the hen soup
    19. Gently simmer for 10-quarter-hour
    20. Add the frozen corn
    21. Add the white cannellini beans
    22. Add the shredded hen
    23. Heat components by means of, then serve with your favourite chili toppings

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