White Chicken Chili

White Chicken Chili - ATEASPOONOFHAPPINESS.COM

I have loved white chicken chili since the very first time I had it. I can even remember exactly when and where I had it. It was at a restaurant in Green Bay about 6 years ago. I remember how spicy it was, how perfectly creamy the beans made it and how all the flavors balanced so well. It was amazing.

I tried making a few times myself over the years, but I was never really impressed. A lot of the recipes I found called for those small cans of diced green chilies, which you just can’t get in France. So when my sister finally sent me some in the mail, I knew exactly what I wanted to make – white chicken chili and jalapeno popper dip. Since I only had 4 cans of diced jalapenos (not diced green chilies – these are much better and spicier), I knew I needed to make the most of them.

This is what I made – twice.

White Chicken Chili - ateaspoonofhappiness.com

The recipe calls for 1 4-ounce can of diced jalapenos, but you can use diced green chilies if you want. It just won’t be as spicy. I also topped my chili with sour cream, cheddar cheese, cilantro leaves and sliced green onions, but you can choose whatever toppings you prefer.

White Chicken Chili
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ¼ cup cornmeal
  • ¼ cup milk
  • 4 – 5 boneless, skinless chicken breasts, cooked and pulled
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 clove garlic, minced
  • 2 green bell peppers, diced
  • 1 can diced jalapenos (not drained)
  • ½ teaspoon salt
  • 4 cups chicken broth
  • 2 14-ounce cans cannellini beans, drained and rinsed
  • 2 tablespoons chili powder
  • For garnish:
  • Sour cream (or light sour cream)
  • Shredded cheddar cheese
  • Cilantro leaves
  • Sliced green onion
Instructions
  1. In a small bowl, mix together the cornmeal and milk – set aside.
  2. In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat.
  3. Add the onions, garlic, green peppers, jalapenos with their juice and salt.
  4. Saute until onions are translucent and peppers are soft- about 10 minutes.
  5. Add beans, chicken broth and chili powder.
  6. Reduce heat and cover – simmering for about 30 minutes.
  7. Add the cornmeal mixture and increase heat to medium-high – cook for 10 more minutes.
  8. Remove from heat and allow liquids to thicken and cool.
  9. Garnish with sour cream, shredded cheddar, green onions and cilantro leaves.

Recipe adapted from Pinch of Yum.

Comments

  1. Juju says

    Thanks for the recipe! I was waiting for that!
    As we say here “MIAM MIAM”!
    can I find “1 can diced jalapenos (not drained) ” in France?
    Merci mon amie! Can’t wait to try it again!!

    • Melissa Belanger says

      The recipe should read chicken, broth. So you add it at step 5. Sorry! I guess I didn’t proofread thoroughly enough.I’m so glad you pointed it out. I will update it just as soon as I have my wifi back up and running.

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