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Soups

White Chicken Chili

White Chicken Chili | simplywhisked.com

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free.

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.

White Chicken Chili | simplywhisked.com

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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.

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White Chicken Chili

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 6

Ingredients

  • 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

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.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
  • Reply
    Juju
    April 1, 2013 at 5:52 pm

    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!!

  • Reply
    marcie@flavorthemoments
    April 4, 2013 at 2:19 am

    This chili looks wonderful! Very interesting to add cornmeal and milk, which must make it thick and rich!

  • Reply
    whatscookingwithruthie
    April 12, 2013 at 11:04 pm

    Such a family favorite! Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! http://www.whatscookingwithruthie.com Come back again tomorrow to share! xoxo~ Ruthie

  • Reply
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  • Reply
    Alice
    November 30, 2013 at 2:14 pm

    When do you add the chicken?

    • Reply
      Melissa Belanger
      November 30, 2013 at 2:26 pm

      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.

  • Reply
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