White Chicken Chili

I was bragging about this recipe a couple of weeks ago, because it was all of that and more. As soon as the leaves begin to fall, that is the time I begin, what I call, ‘chili season’.  I typically make a standard chili that was somewhat handed down from my Dad, tweaked by my wife, and then I kind of just made it my own by adding a bit more spice, veggies, what have you. There is something to be said about chili season and a warm, comforting bowl of chili on a cold day. It’s warming to the soul.

White Chicken Chili Recipe

This past week however, I did not want to make the same old chili, as great as it is, but I wanted to make a chicken chili, using some of the standard seasonings, but I wanted the colors to change on this one as well. Red beans become white beans, beef became chicken. The result was something pretty darn amazing and I only say this because my wife ate it for three days, and wanted me to make some more later in the week to bring to a football game. Those rare cases typically justify a really killer dish, and this is one of them.

Ingredients:

  • 1 large yellow or white onion, diced
  • 5 cloves of garlic, minced
  • 1 carrot, cleaned and diced
  • 1 celery rib, cleaned and diced
  • 2 tomatillos, quartered
  • 1/2 cup of water
  • 2 jalapenos, seeded and lining removed
  • 1 can, 4.5 oz of diced green chilis
  • 2 tbsp olive oil
  • 2 tbsp cumin powder
  • 1 tsp dried oregano
  • generous pinch of salt
  • generous pinch of pepper
  • 16 oz can of white beans (great northern or cannellini)
  • 2 boneless, skinless chicken breasts, cooked and cubed
  • 2 quarts of chicken stock
  • 1/2 cup of half and half
  • 1 cup of monterey jack cheese
  • Fresh and fried corn tortilla strips (optional)

Begin by warming your soup pot on medium-high heat for a couple of minutes. Add the olive oil, and toss in the onion, carrot, celery, green chilies, and garlic. Give a good stir. During this time, add the jalapenos and tomatillos to a blender, along with the water. Pulse this down until you have a nice puree.

Head back to your pot and add in the jalapeno and tomatillo puree. Cook down a few more minutes. Add in your cumin, oregano, salt and pepper, and give another mix. Add in the chicken stock. Mix well, then begin to ladle in batches, back to the blender, pulsing down into a smooth puree, or to a texture that you like. Return the blended soup back to the pot, add in the cubed chicken, half and half, cheese, and the beans. Cover, bring to a boil, then reduce the heat, cooking another 20 minutes or until you cannot stand it any longer.

Ladle into your soup bowls and stack with some of your tortilla strips. One word. Wow.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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