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White chicken chili

March 13, 2010

White Chicken Chili

I’m so happy to see the tail end of Winter, but sometimes these cold, rainy March days get to me.  Today definitely calls for a nice bowl of something warm and satisfying.  This is a nice alternative to the usual chili, and probably a little bit healthier since it uses chicken instead of ground beef.  There really isn’t much to it… very simple and straightforward and it comes together quickly.  I just kind of combined what I had in the pantry and used a few different recipes as guides.

If you aren’t a fan of a lot of heat, leave out the chilies and you’ll still get a nice blend of spiciness from everything else.   Served with a dollop of sour cream and some cheese and you’ve got a hearty chili for a dreary day.

Recipe:  White Chicken Chili

3 Tbsp. olive oil

1 large onion, chopped

2 garlic cloves, crushed and chopped

4 Tbsp. all-purpose flour

1 3-oz. can of chilies, diced  (You can leave these out for a milder version.)

2 1/2 tsp. ground cumin

1 tsp. chili powder

1/4 tsp. cayenne pepper

1 tsp. oregano

4 cans white beans, drained but not rinsed

2 14.5 oz. cans of chicken broth

3 boneless, skinless chicken breasts, cooked and cut into bite sized pieces or fork-shredded

1 Tbsp. chopped dried cilantro or a small handful of fresh cilantro

1/2 c. shredded monterey jack cheese

sour cream, tortilla chips, and extra cheese for garnish

In a large pot, cook onion in oil for about 5 minutes or until transparent.  Add garlic, flour, and seasonings; cook and stir for 2 more minutes.  Add beans and broth; bring to a boil.  Reduce heat; simmer.  Add chicken and cilantro; continue simmering until heated through.  Garnish with cheese and sour cream.

11 Comments leave one →
  1. March 13, 2010 7:30 am

    Looks and sounds delicious! Thanks for the recipe :)

  2. March 13, 2010 8:50 am

    This looks delicious…I love white chili. Thanks for the recipe!

  3. March 13, 2010 12:26 pm

    This looks as good as the tortilla soup. Going to print it out to go on next week’s menu.
    What do you call white beans? Pinto beans?

  4. oneordinaryday permalink
    March 13, 2010 12:43 pm

    These beans are actually called Great Northern white beans. I think you could use any white bean and it would still be good. Let me know if you try it!

  5. March 13, 2010 2:36 pm

    I made a white chicken chili before but it was just okay, nothing special. Next rainy day here I’ll have to give your version a try.

    Where’s your watermark? I’m thinking bottom lefthand corner. :)

  6. March 13, 2010 7:27 pm

    I’ve been seeing a lot of chicken chili recipes around lately and if it weren’t 80 degrees here I might make some!

  7. March 14, 2010 1:28 am

    don’t tell my red-meat-loving family, but i prefer white chili to the standard red, especially when lots of spice and heat is involved. lovely bowl of warmth!

  8. March 15, 2010 10:10 am

    This white chicken chili is the perfect meal for any day! Great flavors and balance. Love the stack of 3 bowls :)

  9. March 16, 2010 4:46 pm

    I love your header graphic. Nice looking blog.


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