White Chicken Chili*


Almost all of my favorite comfort foods come in bowls. Soups, Cereal and Ice Cream. This soup was exactly that, a big giant bowl of comfort. I had spent all day answering emails, cleaning, doing laundry, making conference calls and grocery shopping.

By the time the day was over, all I wanted to do was eat and watch reruns of Girls on HBO (ps the new season starts in just a couple weeks – YAY). I had made plans to make Stuffed Flank Steak with Grits, but I just wasn’t up for all that work! I wanted something delicious, easy and fast.

Sometimes, as much as I try to be, I am not up for an all day soup making affair. On a chilly Sunday afternoon, I am all for having a big pot of soup simmering on the stove all afternoon. But on a rainy Wednesday night, I just need dinner on the table fast enough that I don’t eat chips and dip for dinner instead. Just tellin’ ya how it is. ;)

By using a rotisserie chicken, this chili comes together pretty quickly! It took me right around 40 minutes from start to finish. Not bad for a chili! And I served it with my all time favorite Buttery Beer Bread. The combination was so good, that Jorge and I both went back for seconds! If you are looking for a warm bowl of comfort, this one’s for you.

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White Chicken Chili

Yield: serves 4

Serve this with a big hunk of Buttery Beer Bread for a scrumptious combination.

Ingredients:

1/4 cup cornmeal
1/4 cup milk
2 tablespoons butter
1 large yellow onion, diced
2 jalapenos, seeded and minced
4 cloves garlic, minced
1 8 oz can green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (or to taste)
1/2 teaspoon kosher salt
4 cups chicken stock
1 Rotisserie Chicken, meat shredded
2 (14 oz) cans cannellini beans, rinsed and drained

topping suggestions:
green onions, chopped
mozzarella cheese, shredded
sour cream

Directions:

In a small bowl, whisk together cornmeal and milk. Set aside.

In a heavy bottomed pot -- like a Le Creuset French Oven -- melt butter over medium-high heat. Add onion and jalapeno, cooking until soft - about 5 minutes.

Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.

Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 20 minutes.

Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally. Remove from heat and let stand for 10 minutes to thicken before serving.

Divide among 4 bowls and top with green onions, mozzarella cheese and a dollop of sour cream! Enjoy!

inspired by Pinch Of Yum

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26 Responses to “White Chicken Chili”

  1. 1

    Blog is the New Black — December 12, 2012 @ 6:42 am

    White chicken chili is probably my FAVORITE of all the chilis… even though I love them all! ;)

  2. 2

    Rachel @ Baked by Rachel — December 12, 2012 @ 7:32 am

    Love warm comforting dishes in the winter! I haven’t had white chicken chili in ages, must add to the menu :)

  3. 3

    Rachel Cooks — December 12, 2012 @ 8:08 am

    I love white chili and there is that dang beer bread again….craving!!!

  4. 4

    shelly (cookies and cups) — December 12, 2012 @ 8:38 am

    I love white chili! And that beer bread…yes.

  5. 5

    Katrina @ In Katrina's Kitchen — December 12, 2012 @ 9:13 am

    A big hunk of bread and chili sounds good right about now.

  6. 6

    Liz @ The Lemon Bowl — December 12, 2012 @ 12:39 pm

    I have been craving this soup!!

  7. 7

    ErinsFoodFiles — December 12, 2012 @ 2:06 pm

    This does sound great on a chilly rainy day!

  8. 8

    Shannon O'Connell — December 12, 2012 @ 4:58 pm

    MMMMM! I’ve been looking for make ahead things for my hubby (he works nights). This is perfect!!!

  9. 9

    Megan — December 12, 2012 @ 5:37 pm

    This sounds really good. Is the point of the cornmeal to thicken it a bit? I’ve never seen cornmeal in a soup or chili recipe and I’m concerned it would come out grainy. Can someone shed some light on this?

    • Jessica replied: — December 13th, 2012 @ 9:49 pm

      Yes, the cornmeal is used to thicken it. Yes, cornmeal can make it grainy if you just dumped it into the soup, but by soaking the cornmeal in milk during the cooking, it will keep it from being grainy.

      Hope you enjoy the soup!

  10. 10

    Cassie | Bake Your Day — December 12, 2012 @ 6:08 pm

    I want some pronto. Looks amazing!

  11. 11

    Stephanie @ Eat. Drink. Love. — December 12, 2012 @ 9:32 pm

    White chicken chili is the best! I will take a big bowl along with like 5 slices of that bread!

  12. 12

    Jess Gonzalez | Feast With Me — December 12, 2012 @ 10:35 pm

    Hey no hating on the chips and dip dinner! Heehee it’s one of my main ones at college unfortunately. But I love the idea of this chili! So warm and comforting, and quick is a serious plus :D yum!

  13. 13

    angela @ another bite please — December 12, 2012 @ 10:56 pm

    I don’t think I can ever get enough of white chicken chili photos and recipes… I just love this kind of chili

  14. 14

    Stefanie @ Sarcastic Cooking — December 13, 2012 @ 11:43 am

    Ha! I feel ya on the chips and dip for dinner. Anything I can scarf down while standing in my kitchen while flipping through a magazine usually turns into an accidental dinner, much to my husband’s dismay. But this chili looks divine and so quick! I can’t wait to make this!!!

  15. 15

    Ashley Bee (Quarter Life Crisis Cuisine) — December 13, 2012 @ 3:19 pm

    I find regular chili to be a verrry occasional treat, since I can’t handle that much tomato all at the same time. But white chili looks awesome! Much lighter and less acidic tomato. Awesome job!

  16. 16

    Joy — December 14, 2012 @ 12:50 am

    The chili looks wonderful.

  17. 17

    Tina | My Life as a Mrs — December 14, 2012 @ 7:21 am

    i heart white chicken chili!!!

  18. 18

    Cathy @ Noble Pig — December 14, 2012 @ 3:55 pm

    This sounds amazing for this very cold day we’re having in oregon!! And that bread…swoon.

  19. 19

    Linda W. — December 27, 2012 @ 6:59 pm

    I make lots of small freezable meals for my mother as part of her Christmas present (that lasts all year). I give her a “coupon” with a list of what I could make for her – and white chicken chili is one of the recipes. When she said she’d be willing to try a small container, I went a’Googling – and came upon your blog. Oh yes. This works for me. And I hope for Mom!

    I’m making this white chicken chili with some moderations for her, as she doesn’t like anything spicy (I’m eliminating the jalapenos altogether and only using a heaping Tbsp. of the green chiles, but I added about a half cup of chopped red bell pepper for color). It smells great! Just added the corn meal and milk mixture, and I think this will be right up my alley – thanks!

  20. 20

    Joyce — February 7, 2013 @ 12:14 pm

    This is the only chicken chili I like. In fact I LOVED it, and so did my family (3 children, my husband and myself) I did leave out the corn meal and milk because I like my chili more soupy. And the beer bread was amazing! I have to add this meal to my rotation.

  21. 21

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  22. 22

    Natasha — July 8, 2013 @ 8:59 pm

    I have tried quite a few chicken chili recipes over the years, but this was by far my favorite. Thanks so much!!! Hubs loved it too. Also, didn’t have cornmeal, so I soaked a corn tortilla in milk and puréed. Tastes great.

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