I adapted this easy and delicious white chicken chili
from a recipe which I requested from my friend Trudy. She has been sharing her marvelous white chicken chili
with me for some time. This is my exception to no beans in chili
just wouldn't be complete without them! It
has a little kick, which is accentuated with the addition of shredded pepper jack cheese. As a bonus, I discovered that, by just stirring in sour cream, it makes a fantastic cold dip! So, this is not just a recipe for white chicken chili...you can use it to make chicken chili dip too!
Trudy advised that she always doubles the recipe to share with friends and that it freezes well too. She suggested adding more chicken
broth if the chili
gets too thick.
This is a wonderful recipe for stretching your meals by using any leftover rotisserie, baked chicken
or my So Simple, So Perfect, Crispy Roast Chicken.
Also, this is another dish that would be fantastic with my Dixie Girl Makes Yankee Cornbread!
Warm and Creamy...
And Oh, So Satisfying!
As adapted from Jess Gordon's recipe, White Chicken Chili, as published in Atlanta Home Improvement magazine 2/07
Approximately 4-6 servings
Garnishes and Sides
- 1 c. diced onion--approx. 1 medium (white, yellow or red--frozen diced onion okay)
- 2 TB canola oil
- 3 TB all-purpose flour
- 1 & 1/2 cans (4 oz. ea.) diced mild green chiles (approx. 1/2 c. + 1 TB drained & packed--can freeze leftover green chiles)
- 1 TB ground cumin
- 4 c. chicken broth
- 2 cans (15.5 oz. ea.) great northern beans, drained
- 1 c. cooked & medium-chopped chicken breast (approx. 1 large chicken breast)*
- 1/8 tsp. freshly ground black pepper (or ground white pepper, if you like)
- sliced avocado
- sour cream
- shredded pepper jack cheese
- tortilla chips of your choice (lime-flavored tortilla chips are really good with this chili.)
- my Dixie Girl Makes Yankee Cornbread
This is a great recipe to use rotisserie chicken
from the store--or leftover baked chicken or My So Simple, So Perfect, Crispy Roast Chicken.
Chicken Chili Dip
- In an approx. 4 qt. cooking pot, saute the onion in the oil on medium heat, stirring frequently, until tender. Add the flour, green chiles and cumin. Mix into a thick paste, or roux.
- Whisk in the chicken broth until the roux is thoroughly incorporated. Stir in the beans. Increase the heat to medium high and bring the chili to a boil.
- Reduce the heat to simmer and cook, stirring occasionally, until thickened. Stir in the chicken and pepper and simmer until heated throughout.
- The chili can be kept warm in a crock pot until serving. Freezes well.
Add 1/2 c. sour cream to 4 c. of the cooked chili
and refrigerate. Garnish with a dash of ground paprika and a sprig of parsley or cilantro (if you like). Serve cold or room temperature with tortilla chips for dipping.
With the cold weather kicking in, you'll find this simple and delectable white chicken chili