White Chicken Chili

I frequent different blogs and cooking message boards always on the hunt for something new.  Lately I’ve been seeing the recipe for white chicken chili pop up EVERYWHERE!  Just did not sound good to me.  White chili, no thanks!  Then this weekend I went to the farmer’s market in Baton Rouge and one of the booths was selling their white chicken chili and giving out free samples.  It was really good, a little watery though.  So I set out to go back through all those bazillion recipes I’d seen for this in search of the perfect one.  I suspected I found it in Le Petit Pierogi’s blog and picked tonight, the night that Tropical Storm Ida was due to hit the gulf coast, to try it out.

White Chicken Chili


2 chicken breasts, diced
1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 4-oz can green chilis
2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 tsp salt
1 tsp ground oregano
1 tsp ground cumin
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 (8 oz) container sour cream
1/2 cup heavy whipping cream
shredded cheese for garnish


In a deep nonstick pot, heat the olive oil over medium heat.  Add the diced chicken breasts and season with your favorite seasonings (I like Tony Chachere’s).  Cook till no longer pink inside and turning golden on the outside.  Add the onion and garlic and cook until translucent.  Add the chilis, beans and broth, stir well.  Add the seasonings, reduce to a simmer and cook, uncovered for 30 minutes.  Stir in the sour cream and the heavy cream and bring back to a nice heat.  Taste for seasonings (I added a little garlic and onion powder in).  Serve garnished with cheese.

White Chicken Chili

The Verdict:  ooooommmmmggggggg.  I totally see why everyone is so gaga over this recipe because so am I now!  It was fantastic!  And better even, it was really easy to make.  It tasted a lot like a regular chili, but creamy.  Ohhh so good.  So good.  Try it!


2 responses to “White Chicken Chili

  1. Pingback: White Chicken Chili « Cloud 8 1/2

  2. Pingback: White Chicken Chili « Simsarelli's Kitchen

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