I have been making this White Chicken Chili recipe for a really long time. It’s so different and so good! In fact, I’ve placed 1st and 2nd in chili cook offs at Rolling Fields Church with this very recipe. I’m not sure if they invented it, but the original recipe is said to have come from Lewis and Clark’s in Old Town St. Charles, Missouri. Coincidentally, this is the very restaurant where we ate dinner after my husband proposed to me almost 9 years ago!
White Chicken Chili (updated 2/7/2012)
Makes 6-8 servings
1 TB olive oil
1 medium onion, diced
4 cloves of roasted garlic, chopped
1-7 ounce can of green chilies
2 tsp. ground cumin
1/4 tsp ground clove
1/8 tsp ground chipotle chile pepper (McCormick)
1/8 tsp ground ancho chili pepper (McCormick)
1 tsp oregano
3-14.5 ounce cans of Great Northern beans, drained and rinsed
1-14.5 ounce can of Great Northern beans, pureed, solids and liquid
4 cups chicken broth
4 chicken breasts, cooked and shredded
toppings- shredded pepper jack cheese, oyster crackers, sour cream, tortilla chips
Grated pepper jack cheese, sour cream, tortilla chips, lime wedges, guacamole, salsa verde
1. Heat oil in stock pot on medium heat.
2. Add onion and cook until soft.
3. Add garlic, can of chilies and seasoning and cook for 1 minute.
4. Add all beans, broth and chicken and bring to a boil.
5. Turn heat to low and simmer uncovered until chili is thick, about 30 minutes.
6. Serve with cheese, sour cream, tortilla chips or any other desired toppings.
Adding the pureed beans gave this a thickness the original recipe had, without using cheese in the actual recipe. I also liked the subtle, sweet flavor that the roasted garlic added to the dish!
As always, please make sure all of your ingredients are safe for your particular food allergy needs.