12 October 2011

white chicken chili

















this is the chili of winners.  my friend made this last year for a halloween chili cook off and won the "most-unique" prize.  to me that means, "better-than-your-average-beef-and-bean chili" award.  it really is.  the original recipe comes from cha cha.  "who's cha cha" you ask? who knows.  but she's come up with a mighty fine white chicken chili recipe.  be sure to bake up some cornbread and serve it with the chili.  (i finally found my favorite cornbread recipe the other day and must share on another post!) i have posted my version of the recipe, with only a few adjustments to the spiciness.  happy chili cookin'!


  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp fresh jalapeno, finely chopped
  • 1 (4 oz) can chopped green chile peppers
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp ground cayenne pepper
  • 2 (14.5 oz) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 oz) cans white beans, drained and rinsed
  • salt and black pepper, if needed
  1. Heat oil in large soup pot over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.  Adjust seasonings to your liking.
  2. Remove the mixture from heat. Serve warm with a sprinkling of cheese, cilantro and avocado.

3 comments:

  1. mmmm. meredith brought this on our recent camping trip. we had a big debate over whether chacha's a guy or a girl. (i thought bro, but i guess we'll never know?)

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  2. Is there anything you add (or subtract) to this recipe that you didn't post here? I am making it for our neighborhood chile cook off on Monday night and want it to win. I am so excited to try it!

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  3. renee, i make it exactly how i wrote it. it actually tastes better the day after, so you might want to make it the day before and reheat and serve the following day. but, beware! it's also a little spicier the next day. i think the above recipe has the perfect touch of spice, but definitely not too much. err on the side of less spice because you can always add more. good luck in the chili cookoff and thanks for reading!

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