This creamy white chicken chili recipe is slow-cooked with chiles, caramelized onions, beans, spices, and shredded chicken for a delicious, comforting soup.
Start by soaking covering the beans in a container and soaking them for 12 to 24 hours. Next, add the oil to a large rondeau pot (8 quarts) over low heat and add the onions to caramelize.
This can take up to 1 hour. Stir them occasionally. In the meantime, rinse your whole chicken well inside and out with cold water to remove any excess water it was packaged in.
Transfer the chicken to a large pot (8 quarts) with 1 gallon of water and cook over medium heat for 60 to 75 minutes or until the chicken is cooked throughout.
With about 20 minutes left in the chicken-cutting process, seed and medium-dice the peppers. Add the peppers, garlic, and celery to the pan with onions and cook over low heat for about 15 minutes.