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.
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
- 1/4 cup cornmeal
- 1/4 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)
- 1/2 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
- In a small bowl, mix together the cornmeal and milk - set aside.
- In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the onions, garlic, green peppers, jalapenos with their juice and salt.
- Saute until onions are translucent and peppers are soft- about 10 minutes.
- Add beans, chicken broth and chili powder.
- Reduce heat and cover - simmering for about 30 minutes.
- Add the cornmeal mixture and increase heat to medium-high - cook for 10 more minutes.
- Remove from heat and allow liquids to thicken and cool.
- Garnish with sour cream, shredded cheddar, green onions and cilantro leaves.
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