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
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hours 5 minutes
- Yield: 6
- 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.
- 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