With the cool weather I have been eating a lot more soups and stews lately. One of my favorite types of stews is chili which warms you up both with its temperature and with its spicy heat. One of the things that I like most about chili is that there are so many different ways of making it. This white chili that has been making its way around the food blogging sphere recently caught my attention and I just had to try making it. As the name suggests, this chili uses a white meat, chicken, along with white beans and even a bit of milk to make the gravy white. In keeping with the theme, I avoided using any red chilies or paprika. With the chopped green chilies being pretty mild, most of the heat in this chili comes from the jalapeno peppers. I used two jalapeno peppers without removing the seeds but given the variance in the heat in a jalapeno pepper, I recommend adding them a bit at a time to bring the chili to the desired level of spiciness. You could easily make this chili with dried beans but in an effort to save a time I went with canned. If you also have some cooked chicken on hand this recipe becomes really quick and it is super simple. I served the white chicken chili with some grated white cheddar cheese, cilantro, sour cream and sliced avocado.
White Chicken Chili
ingredients
- 1 tablespoon oil
- 1 onion (diced)
- 4 cloves garlic (chopped)
- 1 tablespoon cumin (toasted and ground)
- 2 (4.5 ounce) cans chopped green chilies
- 2 jalapeno peppers (sliced)
- 3 cups chicken (cooked and shredded)
- 2 (15 ounce) cans northern beans (drained and rinsed) (or 3 cups cooked beans, from 1 cup dry)
- 2 cups chicken stock
- 1 teaspoon oregano
- salt and pepper to taste
- 2 tablespoon masa (or cornmeal)
- 1/2 cup milk
directions
- Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-8 minutes.
- Add the garlic and cumin and saute until fragrant, about a minute.
- Add the green chilies, jalapenos, chicken, beans, chicken stock, oregano, salt and pepper, bring to a boil, reduce the heat and simmer for 20 minutes.
- Mix the masa into the milk and then mix it into the chili and simmer for another 10 minutes.
White Chicken Chili is on my list to make very soon. Great Recipe!
This sounds really good. I'm bookmarking it to try soon!
Nice one, who doesn't love a good white chicken chili! Looks like a damn good one 🙂
Wow, that looks so wonderful! Kevin, I think maybe you should do a post on what camera you use and what lighting stuff you use for your beautiful photos! I LOVE all your photos. 🙂
Yum… This chili looks amazing. I'm definitely putting it on the menu sometime soon. Love the avocado on top!
We must think alike! I just posted a white chicken chili today as well 🙂
Yum..one of my favorite soups. Yours looks awesome 🙂
now that looks super!! I love chicken chili but its been a while since I made a pot! thanks for the inspiration 🙂
Great post, Kevin! This looks delicious. I love making chicken chili, especially in the winter… It fills my home with such a warm, savory smell. I posted my recipe just last week, actually! Not quite as pretty as yours, but here it is!
Looks great. I'm a big chili lover, but I've never tried white chili. This recipe looks good. Love the dollop of sour cream and slices of avocado.
A delicious looking and sounding chili!
Cheers,
Rosa
I really can't get enough of soup right now so this is a delightful recipe to add to the collection!
I used to swear I wasn't a soup/stew person but I too have been eating them nonstop! This looks like a great chili…perfect for the superbowl.
I have to try your white chili , I love the idea of the cornmeal cream
Aaah kevin you always make the most delicious and tasty things, love it! gloria
Great minds think alike because I just made this yesterday as well. I actually came to your site looking for a recipe before hand but I see your recipe ended up being fairly similar to mine. I didn't do the milk but opted for a dollop of sour cream on the top which really lended a nice touch of richness and creaminess to the chili.
Sounds great! I love soup in winter.
Great chili variation. I did one with turkey and pinto beans recently, but this one rises above. I like the addition of masa and your bravery with the jalapenos!
I just made some a few weeks ago when it finally started to get cold here–this is one of my all-time favorites!
I'm intrigued… yours is the first white chili I've seen but it certainly sounds good!
I still haven't ever tried a white chili, but they certainly look good.
Yum! That chili looks so good right now. Thanks for the recipe!
I love white chili. I'm making some this Wednesday. Have you ever tried it with some hominy? Hominy wasn't an ingredient I ever used before moving south. It adds a little something to a good white chili 🙂
I've been wanting to make a white chili for awhile now – this recipe looks tasty. Bookmarked.
This is one amazing dish…it makes my tummy want some!
white chicken chili is a favorite in our home 🙂
I tried this dish tonight, and it was mighty tasty. Thought I'd share!
http://tasteofchironto.blogspot.com/2010/01/when-i-saw-this-recipe-on-closet.html
I made this tonight for the family… it was a hit! We had some beautiful ripe avocados that indeed worked great with the stew. Thanks for the recipe!
I made this last nice following your recipe and it was awesome. 4 hearty servings, and everyone raved. Thanks for the great recipe!
I've made this recipe about once a week for the past 4 weeks now. This recipe is so good, especially during this winter! The only thing I change is that I finish the soup with the juice of one lime – I swear, it's perfect and really easy!
YUM! Been wanting to try a White Chicken Chili for some time – gonna give your recipe a try soon. Thank you for sharing!!!