White Chicken Chili

White Chicken Chili Recipe
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Recipe Rating:
 34 Ratings
Categories: Chicken, Chicken Soups, Quick & Easy, Healthy, Chili
Collections: Fall Favorites
Keywords: corn, beans, cannellini, jalapenos, green chilies
Serves: 6 - 8 servings
Prep Time:
Cook Time:

Ingredients

1 whole roitessiere chicken, skin removed and chicken shredded
1 sm onion, diced
4 garlic cloves, minced or 1 tbsp
1 Tbsp olive oil
1 can(s) fire roasted green chilies, the whole can undrained (4 oz.)
1 can(s) white shoepeg corn (11 oz.)
2 can(s) cannellini beans, drain and rinse (14 -15 oz.)
2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/4 to 1/2 c whipping cream or half and half (sometimes i use this and other times i omit)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
2 - 4 Tbsp minced or diced jalapenos (optional) ---gives it a nice heat
GARNISH OR AS WE WOULD SAY TOPPINGS
FOR YOUR CHICKEN CHILI
green onions, chopped
sour cream
cilantro or parsley
6 lime wedges, for squeezing juice on top
1 shredded chihuahua cheese or monterey jack
Pinched by OneWolf65, and 5,689 more.
x3
Full Flavored
Warren, OH (pop. 41,557)
pistachyoo
Member Since Apr 2011
 
 
 
 
 
 
 
 
 
 
Kim's Notes:

This is my all time favorite chili to make and I really didn't have a recipe for it because I make it with what I have in the cupboard. So I finally sat down and wrote up what I put in it.

Years ago I can still remember having my first bowl of White Chicken Chili and I fell in love. Over time and getting myself into the kitchen to cook I worked on my own recipe. My husband loves this Chili too but when I make and know he is eating I have to omit the corn but other than that this is truly a comfort chili and great for the fall weather.

LOVE, LOVE, LOVE this Chicken Chili!

Comments from the Test Kitchen: Kitchen Crew

This is the perfect meal for a cool, rainy day or during a pre-game tailgate!

 

Directions
1
Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.
2
Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too.

Serve with bread or tortilla chips.
3
Made this today 10/28 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( Spicy Crunchy Bacon Pea Salad) and some mini appetizers (Mini Curried Chicken Salad Cups) too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUMM
Comments

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user Kim Biegacki pistachyoo
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
Chili Lovers
College Bound
Daughters of the KING
everything but the kitchen sink
Soup's On!
Blessed1
Terrie Hoelscher Blessed1
 
 
 
 
 
 
 
 
Oct 21, 2011
Wow! looks great! I'd never added cream to my chicken chili...I'll have to try that.
Now, what -may I ask?!- is "chihuahua cheese"??? haha!
pistachyoo
Oct 21, 2011
It is a soft and made with cow's milk Mexican cheese, light in flavor and wonderful for melting. I love it on my enchiladas and such. It is used in the Queso Dips at the Mexican rest. as well.
cwhisenhunt
Christine... cwhisenhunt
 
 
 
 
 
 
 
Oct 21, 2011
YUM! This is what I had in my head for making a white chili (except for the Taco Bell dog cheese! AHAHAHAHAHA), and now I can just follow YOUR recipe! LOL!!!!!!!!!! Thanks, Kim!
Blessed1
Terrie Hoelscher Blessed1
 
 
 
 
 
 
 
 
Oct 21, 2011
Is the chihuahua cheese also called Queso Fresco, found in the dairy dept next to the cottage cheese, etc.? Kinda wrapped in a plastic ball?
angiemath
Oct 21, 2011
Oh thank you , thank you my friend for posting this recipe ! I am so making this Sun. for after church. Will take pictures and post, I love chicken chili and just didn't have a good recipe ...
cwhisenhunt
Christine... cwhisenhunt
 
 
 
 
 
 
 
Oct 21, 2011
I was wondering the same thing, Terrie.
pistachyoo
Oct 21, 2011
Juliann has a wonderful recipe that explains some of the cheeses and will be a help. I will post here. I haven't used too many of them but I do love chihuahua cheese of using it in my recipes and I want a cheese that melts it is perfect. Plus, I try and get as close as possible to the flavors I can to dishes that I have had in restaurants. Know your Hispanic Cheeses? Conozca Sus Quesos Hispanos
Hope this will help you all some. I am posting another recipe that will call for it today or tomorrow. I will post a pic of my block in a little bit.
cwhisenhunt
Christine... cwhisenhunt
 
 
 
 
 
 
 
Oct 21, 2011
Thanks, Kim! I hadn't seen that.
user Stormy Stewart karlyn255
Stormy Stewart [karlyn255] has shared this recipe with discussion group:
Magic in the Kitchen
user Vanessa "Nikita"... Kitkat777
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
CHICKEN DISHES
Everything Cooking made Easy
Kitchen Mishaps & Bloopers: LOL
Preferred Products Past and Present
Stories to Ponder
wholelottacookin
JoAnn Mac Diarmid wholelottacookin
 
 
 
 
Oct 23, 2011
Another yummy recipe to try. Will have to pare them down cause it is only me and the freeer is only so big. Do you use the ground coriander or the seed? I am asuming it is the ground but want to be sure. Thanks for posting and keep on creating great recipes!

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