White Chicken Chili

Chef in Jeans September 18, 2013 Cuisine 3 Comments on White Chicken Chili

Fall is coming.  The air is getting cold and crisp and the nights arrive earlier and earlier every day.  This means that the foods we eat here in the temperate areas are changing.  The lite spring and summer fare is giving way to a heavier and heartier fall foods.  The season of stews and chilis is upon us.  We’ve all had the basic all Texamerican Chili con Carne made with ground beef, so I’d like to bring something a little different.  My recipe for a rich white chicken chili.


  • A large pot (about 2 gallons)
  • A heat resistant rubber spatula (look for a red handle)
  • A small mixing bowl
  • A whisk


  • 2 large chicken breasts (about 2.5 pounds), medium dice
  • 1 large onion, medium dice
  • 2 tbsp of ground cumin
  • 2 tsp of ground black pepper
  • 1/2 tsp cayenne pepper
  • 1 tbsp of granulated garlic (garlic powder works too)
  • 1 tbsp of dried oregano
  • 2 cups of chopped green chiles (check the Latin American section of your grocery)
  • 2-4 cups of canned Great Northern beans (the amount has no effect on outcome)
  • about 2 quarts of chicken stock
  • 1 cup of heavy cream
  • 2 cups of sour cream
  • 1/2 cup olive oil
  • 1/2 cup of corn meal

Do Work!

  1. Set your pot over medium-low heat, add about 2 tbsp of cooking oil (not listed) and add in the chicken and onions.  Let this cook out for about five minutes, or until the chicken starts turning white.  Once your here turn the heat up to medium and add all the dry spices.  Cook while stirring regularly until the chicken is just about cooked all the way through.
  2. Add in the stock, beans, and green chiles, turn the heat up to high and bring to a boil.  Once boiling back the heat down to medium low again and let this simmer for about 30-45 minutes.  Stir every few minutes.
  3. Once simmered, combine the olive oil and the cornstarch.  Whisk well until homogenized.  You might need to add a little more oil.  You want the consistency to be thick, but still easily pourable.  Slowly add this slurry to the pot, little by little, stirring well.  Keep adding it until the mix thickens up to just about the consistency of cream of wheat (thick but not stand a spoon up in it thick)
  4. Remove the pot from the stove and let sit for about 10 minutes.  Once its cooled a bit add in the sour cream and heavy cream and stir until completely incorporated.




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Ripping the frills and flowers out of learning to cook and putting it into terms that men understand.


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