White Chicken Chili in Bone Broth
November 7, 2026 • 0 comments
One of farmer Jill's creations: a hearty, comforting white chicken chili made with CDF pasture grown chicken and bone broth, along with white beans, vegetables, salsa, and warm spices. Topped with cheese, cilantro, and crunchy blue corn chips. Yum!
Ingredients
- 1 teaspoon CDF schmaltz (chicken fat)
- ½ teaspoon garlic
- Approximately ½ lb leftover CDF chicken, shredded or chopped
- 2 cups of our delicious bone broth, any variety
- 1 carrot, chopped or sliced
- 1 medium onion, chopped
- 1 jalapeño, diced
- 1 Hungarian wax pepper, diced
- ¾ cup salsa
- 2 bay leaves
- ¼ teaspoon red pepper flakes
- ½ teaspoon cumin
- 1 can pinto beans
- For serving: shredded cheese, fresh cilantro, and blue corn chips
Directions
1 - Heat the schmaltz in a large pot over medium heat.
2 - Add the onion, carrot, jalapeño, and Hungarian wax pepper. Cook until softened.
3 - Add the garlic, cumin, and red pepper flakes. Stir briefly until it smells really good!
4 - Add the leftover chicken, bone broth, salsa, and bay leaves.
5 - Stir in the pinto beans and simmer for approximately 20–30 minutes. Remove the bay leaves before serving.
6 - Ladle into bowls and top with shredded cheese, fresh cilantro, and blue corn chips.
Enjoy!
