White Chicken Chili, A Classic Recipe and a New Twist

White chicken chili is not an unusual recipe, but as with anything on the Internet, it can be a little intimidating trying to find a version that looks promising. After a while a cook develops a sense of who they can trust as a resource. One of my favorite recipe resources is Jo-Lynne, author of Musings of  Housewife. I tried her white chicken chili recipe and because I am who I am, I made a few changes.

Her recipe calls for soaked Northern beans, I didn’t have any ready and substituted canned, hers called for two 4oz cans of chopped green chilies, I roasted two poblano peppers, since they were on sale. If you have never roasted your own peppers, it’s a very simple process and Rachel of A Southern Fairytale has an excellent tutorial for roasting peppers. Additionally, I reduced the amount of chicken broth, since canned beans don’t need to be cooked to soften and won’t absorb as much water.

White Chicken Chili with Sour Cream and Jack Cheese

White Chicken Chili Recipe Ingredients

  • 2 lbs shredded, cooked chicken
  • 2 or 3 14.5oz cans of Great Northern Beans – depends on how thick or hearty you would like this dish
  • 1 T olive oil
  • 2 med onions, chopped
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 1-1/2 tsp oregano
  • red cayenne pepper to taste
  • 4 cups chicken broth
  • salt and pepper
  • 2 roasted and peeled poblano peppers, chopped
  • 3 cups shredded jack cheese
  • Optional 1 TBSP homemade ranch seasoning mix

Garnish- salsa, sour cream

White Chicken Chili Recipe Instructions

Sauté onions and garlic in olive just until the onions are soft,  Stir in all spices, except the ranch seasoning; adding the spices at this point allows the flavor to develop more fully by infusing into the olive oil.

Add beans and broth and simmer 10 minutes.  Add chicken, chilies, and 1 cup cheese.  Stir to combine.  Use a stick blender if you desire a creamier, thicker chili. Don’t puree it into a paste, just give it a few whirs.  The mashed beans will thicken the liquid quickly. Stir in the ranch seasoning, if desired and simmer for an additional 5 minutes.

Serve with remaining cheese, salsa, and sour cream. Enjoy!

What do you think?

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Comments

  1. 2

    We can’t all be perfect, right?

    I loaned out my pressure cooker to a friend and I’m way behind on cooking dried beans, so yeah canned beans are winning for the moment. :-)

    I haven’t decided which I prefer as far as the peppers go, The ease of a can of green chilies is second to none, but I think I really liked the flavor of the poblanos and I’m going to have to try roasting them in the future and get the technique down before I make the call.

  2. 3

    This looks really good! I’d use canned beans, too, but I’d probably stick with the green chilies. Because I’m lazy like that. ;)