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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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White Chicken Chili

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White Chicken Chili

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

White Chicken Chili

Cook Time:40 minutes Total Time:40 minutes Servings: 4
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
  1. Heat the oil in a pan over medium heat, add the onion and saute until tender, about 5-8 minutes.
  2. Add the garlic and cumin and saute until fragrant, about a minute.
  3. 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.
  4. Mix the masa into the milk and then mix it into the chili and simmer for another 10 minutes.
Slow Cooker: Optionally implement steps 1 & 2, place everything except the masa and milk in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the masa and milk and cooking for another 10 minutes.
Similar Recipes:
White Turkey Chili
Turkey and Zucchini Green Chili
Slow Braised Chili Con Carne
Black Bean and Quinoa Chili
Beef and Black Bean Chili
Buffalo Chicken Chili
Chili Verde
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Reader Interactions

Comments

  4. Sook says

    January 19, 2010 at 2:47 am

    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. 🙂

    Reply

  10. Mike says

    January 19, 2010 at 4:17 am

    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.

    Reply

  16. Colin's Mom says

    January 19, 2010 at 2:34 pm

    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.

    Reply

  23. Karen says

    January 19, 2010 at 10:24 pm

    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 🙂

    Reply

  28. Okke says

    January 22, 2010 at 5:27 am

    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!

    Reply

  30. Kathleen says

    March 3, 2010 at 12:37 am

    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!

    Reply

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