White Chili with Chorizo Chicken Micro Meatballs
Creamy white chili with chorizo-spiced chicken micro meatballs, beans, corn and New Mexican chile. Tips for swaps, binding, storage and serving.
Yield: About 1 3/4 gallon.
- Mixing ground chicken with the chorizo blend and chilling it helps tender, flavorful micro meatballs.
- Drop 1 teaspoon meatballs directly into simmering broth and finish with a butter and flour roux plus cream for a rich texture.
- Adjust heat, swap ingredients, or make it ahead: leave cream out for freezing and add fresh dairy when reheating.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use ground chicken breast or turkey instead of thigh?
Yes, but thigh meat has more fat and gives juicier meatballs. If you use lean breast or turkey, add 1 egg per pound or 1 to 2 tablespoons oil or softened butter to the mix and keep the mixture well chilled so the meatballs stay tender.
What is Chorizo Mexican Sausage Blend and can I substitute it?
The blend is a spicy chorizo seasoning. You can substitute fresh chorizo (remove casing and adjust salt and fat), or mix smoked paprika, garlic powder, cumin and cayenne to taste. If you use raw chorizo, reduce added salt and skip extra fat.
How do I keep the micro meatballs from falling apart?
Key steps: chill the mixed meat at least 8 hours, scoop small uniform balls, and drop them gently into actively simmering broth. If they still break, add a binder such as 1 beaten egg per pound or 2 to 3 tablespoons breadcrumbs or flour to firm the mixture.
How can I make this recipe gluten free or dairy free?
For gluten free, replace the flour roux with a cornstarch slurry (mix 2 to 3 tablespoons cornstarch with cold water and add near the end). For dairy free, use coconut milk or another full fat plant milk and swap butter for olive oil or vegan butter. Expect a small change in flavor and texture.
Can I make this ahead and freeze it?
Yes. For best texture freeze before adding the cream or half and half. Cool completely, portion into airtight containers and freeze up to 3 months. Thaw in the fridge overnight, reheat slowly and stir in fresh cream or milk at the end.
How do I adjust the heat or replace the New Mexican red chile?
To lower heat, use fewer dried chile pieces or swap for mild ancho chile. To increase heat, add cayenne, crushed red pepper or a spicier chorizo. New Mexican red chile provides a specific smoky-sweet flavor; you can also use guajillo or ancho for a similar profile.
What if the soup is too thin or too thick?
If too thin, simmer uncovered to reduce, or whisk in extra roux or a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water at a time). If too thick, thin with warm chicken broth or milk until you reach the desired consistency.
What are the best toppings and sides for this chili?
Serve with chopped cilantro, avocado, sour cream, grated cheese, green onions, lime wedges, or crushed corn chips. It also pairs well with rice, warm tortillas or cornbread for a heartier meal.
Can I use ground chicken breast or turkey instead of thigh?
Yes, but thigh meat has more fat and gives juicier meatballs. If you use lean breast or turkey, add 1 egg per pound or 1 to 2 tablespoons oil or softened butter to the mix and keep the mixture well chilled so the meatballs stay tender.
What is Chorizo Mexican Sausage Blend and can I substitute it?
The blend is a spicy chorizo seasoning. You can substitute fresh chorizo (remove casing and adjust salt and fat), or mix smoked paprika, garlic powder, cumin and cayenne to taste. If you use raw chorizo, reduce added salt and skip extra fat.
How do I keep the micro meatballs from falling apart?
Key steps: chill the mixed meat at least 8 hours, scoop small uniform balls, and drop them gently into actively simmering broth. If they still break, add a binder such as 1 beaten egg per pound or 2 to 3 tablespoons breadcrumbs or flour to firm the mixture.
How can I make this recipe gluten free or dairy free?
For gluten free, replace the flour roux with a cornstarch slurry (mix 2 to 3 tablespoons cornstarch with cold water and add near the end). For dairy free, use coconut milk or another full fat plant milk and swap butter for olive oil or vegan butter. Expect a small change in flavor and texture.
Can I make this ahead and freeze it?
Yes. For best texture freeze before adding the cream or half and half. Cool completely, portion into airtight containers and freeze up to 3 months. Thaw in the fridge overnight, reheat slowly and stir in fresh cream or milk at the end.
How do I adjust the heat or replace the New Mexican red chile?
To lower heat, use fewer dried chile pieces or swap for mild ancho chile. To increase heat, add cayenne, crushed red pepper or a spicier chorizo. New Mexican red chile provides a specific smoky-sweet flavor; you can also use guajillo or ancho for a similar profile.
What if the soup is too thin or too thick?
If too thin, simmer uncovered to reduce, or whisk in extra roux or a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water at a time). If too thick, thin with warm chicken broth or milk until you reach the desired consistency.
What are the best toppings and sides for this chili?
Serve with chopped cilantro, avocado, sour cream, grated cheese, green onions, lime wedges, or crushed corn chips. It also pairs well with rice, warm tortillas or cornbread for a heartier meal.
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