Monday, November 4, 2013

White Chicken Chili

My daughters beg me to make white chicken chili on a regular basis.  It's definitely one of their favorite dinners, and my husband and I love it too.  I suggested we use some pinto beans today, but my husband vetoed that decision, saying we shouldn't mess with perfection.  :-)

After church, we stopped in at The Fresh Market to pick up my new favorite chicken stock, chicken breasts, green chiles, corn, and cannellini beans. 

My husband used our kitchen shears to cut the chicken into small cubes.  It is so much easier than using a knife.  

We always buy a huge bag of silver queen frozen corn for this recipe.  I was glad to find some at The Fresh Market so we didn't have to make a second stop at Publix.

July 2014 Update  - I have started using three 10-ounce bags of Publix Organic Sweet Corn in this recipe to avoid genetically modified corn.  

While the chicken is cooking, I put the corn, chiles, and cannellini beans in a huge bowl so I can quickly add them to the pot when the chicken is done.   

Once all the ingredients are in the pot, you only need to cook the chili for about 20 minutes. 

I love to eat my white chicken chili with Organic Valley Fancy Shredded Mild Cheddar Cheese.  I serve it with very little broth. 

We love to make this meal on a Sunday so we have leftovers for dinner on Monday.  I was also able to put three containers of white chicken chili in the freezer.  Your broth should cover all the meat and vegetables in the containers you freeze any leftovers in.  

White Chicken Chili 


8 large chicken breast halves (about 5 pounds) - cut into small cubes
6 C gluten free chicken stock
1 T olive oil
3 C sweet onion (about 2 large onions) - diced
6 garlic cloves (3 teaspoons) - minced
6 (4 ounce) cans diced green chiles - undrained
6 cans cannellini beans - rinsed
2 pounds frozen corn
5 T fresh cilantro - chopped
2 T fresh basil - chopped
2 T ground cumin
1/2 T kosher salt
Shredded cheddar or Monterey Jack cheese
Tortilla chips
Optional -- sour cream, coarse ground black pepper, and additional kosher salt


In a very large soup pot over medium heat, cook the onion in olive oil until it begins to soften.  Add the garlic, stirring for a minute or two until the garlic begins to brown.  Add the chicken stock and chicken, turning your burner to medium high heat.

Cook your chicken for about 5 to 10 minutes before adding the green chiles, cannellini beans, corn, cilantro, basil, cumin, and salt.  Bring your chili to a light boil, then simmer on low heat for 20 minutes, stirring occasionally.  Serve with shredded cheese and tortilla chips.

Optional - serve with sour cream, coarse ground black pepper, and additional kosher salt

Serves 16

Recipe Notes

We like to eat our white chicken chili with Tostitos Simply Natural Blue Corn Tortilla Chips or Late July Organic Sea Salt Multigrain Snack Chips.  No sour cream for us!  


Post a Comment