White Chicken Chili
By
Kim Biegacki
@pistachyoo
8
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!
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!
Blue Ribbon Recipe
This is the perfect chili for a cool, rainy day or during a pre-game tailgate. It's perfectly seasoned and filled with juicy pieces of chicken. The bits of corn give a pop of sweetness while the jalapenos bring the heat. Everyone has their take on white chicken chili and we really liked Kim's recipe. You'll want to add this to your regular rotation of stews and chili in the cooler weather.
Rating:
★★★★★ 43 votes5
Comments:
Serves:
4 - 6 servings
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
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1whole roitessiere chicken, skin removed and chicken shredded
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1 smallonion, diced
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4garlic cloves, minced
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1 Tbspolive oil
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1 can(s)fire roasted green chilies, undrained (4 oz.)
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1 bag(s)white shoepeg corn, frozen (14 oz.)
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2 can(s)cannellini beans, rinsed & drained(14 -15 oz.)
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2 can(s)chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
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1/2 - 3/4 cwhipping cream or half & half (sometimes i use this and other times i omit)
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1 tspcumin
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1 1/2 tspcoriander
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1 tsporegano
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1/2 cjarred jalapenos, diced (optional) -gives a nice light heat
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·salt & pepper, to taste
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TOPPINGS FOR YOUR CHICKEN CHILI
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·green onions, chopped
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·sour cream
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·cilantro, fresh
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6lime wedges, for a fresh squeeze of juice
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1chihuahua cheese or monterey jack, shredded
How to Make White Chicken Chili
- 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 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, and oregano. If using the jalapenos add them. Determine if you need more broth or add some water to make less thick. Then cook for 1/2 hour to 45 minutes.
- Next, add your cream (if desired) and began plating.
- Add to your bowl of chili the chihuahua cheese which melts really easily. Add green onions, cilantro, and a lime wedge on the side for additional flavor squeeze in the lime too. Serve with bread or tortilla chips.
- Made this today 10-28-12 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. YUM
- 10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
- April 27th, 2015 --- Made a double batch of chili for a church event. The Crock Pot was cleaned empty by the end of the night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.
