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White Chicken Chili

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white-chicken-chili

Once the weather changes, I am ready to start playing with new recipes for the crisp Fall nights. I had never had white chicken chili. I looked at a few recipes but wasn’t really impressed with any of them. They seemed really heavy, thickened with a ton of cheese or heavy cream. I wanted a hearty, creamy chili, but wanted to control the amount of cheese I put in. This came out great, It was quick easy and delicious!

 

What You Will Need: 

2 T. Olive Oil

2 T. Butter

1 Medium Onion chopped

4 Cloves Garlic minced

1 – 15 oz. can Cannellini Beans – rinsed & strained

1 – 15 oz. can Great Northern Beans – rinsed & strained

1 – 15 oz. can Corn

1 – 4 oz. can green chilies chopped

1/2 T. Oregano

1 T. Cumin

1 T. Chili Powder

1 tsp. Paprika

1/4 tsp. Salt

1/4 tsp. Pepper

4 C. Chicken Stock

6 Chicken Tenderloins cubed

GARNISH

Avocado

Sour Cream

Mexican Blend Shredded Cheese

Green Onion

Paprika

 

To Prepare

  1. Add 2 T. Olive oil to pot over medium to high heat. Add in cubed chicken, sprinkle generously with cumin, chili powder, salt and pepper. Cook until you no longer see pink. You are not cooking the chicken all the way through. It will continue to cook in the chili. This process will be quick. Remove the chicken and place on the side. 
  2. Add 2 T. butter in the same pot. Cook onion and 1/4 tsp. salt for a few minutes until translucent. Add minced garlic. Cook 1-2 more minutes.
  3. Add cumin, paprika, chili powder and oregano, cook 1 minute.
  4. Then add corn, green chilies, great northern beans and all but 1/2 cup of your Cannellini beans. We will use them, so put them aside for later!
  5. Pour in 4 cups of Chicken broth. 
  6. Simmer for a half hour. Do not bring the pot to a boil, you don’t want to make the chicken tough. 

At this point taste the chili and adjust any seasoning to taste. Take the 1/2 cup of reserved beans and remove a ladle of broth from your chili and blend so that you have a paste. This is how you are going to thicken the chili. 

While the chili is simmering, add the bean paste slowly into the pot until you reach the desired thickness.

Garnish and enjoy!

Let me know if you try this recipe!! I would love to hear your feed back! 

xo

~T

 

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