Wednesday, February 2, 2011

White Chili with Chicken

I fell in love with this dish a few weeks ago (I am late, I know). Since then I've made it twice and I feel like I could eat it everyday! It is very comforting in this cold weather and is a quick recipe that you can play with and make unique to your taste. The version of the recipe that I modified can be found here.

  • 1 pound skinless, boneless chicken breast meat - finely chopped
  • 4 tablespoons olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (I omitted)
  • 1 yellow bell pepper, chopped (I omitted)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 5 cups chicken broth
  • 2 (15 ounce) cans cannellini beans
  • 1 (4 ounce) can diced green chiles (I used about 2 tablespoons Jalapenos, diced and seeded )
  • 2 Tablespoons cornstarch (optional)
  • salt and pepper to taste
  • 1/4 teaspoon hot pepper sauce
  • 1 can of corn (my personal addition because I love corn)
  • 1 teaspoon cilantro (my personal addition for flavor)
  1. In a large stock pot, saute chicken, olive oil, onion and garlic and red and yellow peppers.
  2. Add chili powder, cumin, cilantro and oregano. Cook on medium for 3 minutes. Add chicken broth, beans and green chilies (or Jalapenos) and continue to cook on medium low for 5 to 10 minutes.
  3. If you want to thicken, add the cornstarch to the chili. Season with salt, pepper and hot sauce and serve.



  1. Thank you for visiting my blog.

    Your chili recipe looks delicious and I'm really interested in your Lebonese 5 spice! I used Chinese 5 spice tonight in some rice I made.


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