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A little thicker – A little cheesy!
I decided to update the 2016 version of this recipe to make it more like the original White Chicken Chili I tasted at The American Bar and Grill over 25 years ago! I’m not even sure it’s the same restaurant as I don’t see the White Chicken Chili on their online menu, but for a recipe to linger in my heart for that long – it’s certainly worthy of an update.
Originally, I made the chili more “brothy” in flavor and texture, but I’ve found myself wanting it to be a little thicker with just a touch of cheese melted in – just like I remember from all those years ago. When I first created my version of the recipe, I was worried that folks would have trouble with the cheese breaking (separating) if the chili was heated too hot, like it sometimes does in other cheesy recipes. I was also concerned that the cheese wouldn’t behave when the chili was frozen. Turns out I was wrong on both counts. I’m thinking the starch in the beans (especially the pureed beans) acts as a stabilizer for the 1 cup of cheese I melt into the recipe. But don’t worry – if you like the original “brothy” version – I’ve included instructions for that too in the Notes section of the recipe!
The Original Story:
I Begged the Chef for the White Chicken Chili Recipe…
Chili that lingers in your brain for 25+ years had to have been pretty good! All I can remember is a steamy bowl of thick, cream-colored chicken chili that was not at all like thered style chiliI grew up with. It was after college in Lancaster, PA and I was with my friends Kim and Burke. We think it may have been at thisAmerican Bar and Grill, although I’m really not sure. All I can remember is sitting at the bar with cold beer, good friends and a delicious bowl of this white chili!! YUM! It was so good, I remember going back for it a few times and asking for the recipe each time. Finally, they relented and shared it with me! WooHoo! It was written in restaurant quantities with #10 cans of this and that…My sister and I tweaked the recipe early on and I have since worked on it some more…up until this version!
White Chicken Chili: Step-by-Step Photos:
Love Chili? Me too! Check out my Other Chili Recipes:
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Super flavorful classic beef chili with a secret ingredient! Not super spicy. Adjust thickness to your liking. Freezes really well! Great to make ahead!
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Slow-Cooker Pumpkin Turkey Chili
This chili is perfect for a cool autumn evening. The pumpkin lends a nice body to the chili and when combined with pumpkin pie spice adds a wonderful warm aroma and flavor to the dish. I brown (tan?) the turkey and then combine it and the rest of the ingredients in a slow-cooker – so it cooks itself. We love it served with a squeeze of lime, a sprinkle of fresh cilantro and some crumbled tortilla chips, but you can top it with whatever you like!
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Cincinnati Chili – My Way
Real “parlor style” Cincinnati chili is thick and rich and had a tangy, slightly spicy and sweet flavor. To order at a chili parlor you need to know the chili lingo of 3-ways, 4-ways and Coneys. (The name Coney, is thought to have come from the NY Coney Island chili topped dogs.) It wasn’t until a few years ago that I started tinkering around with my own Cincinnati chili recipe. Chili parlor recipes and many family recipes are kept secret. So, it’s with trial and error that you develop your own formula. This is now our family favorite!
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Our Favorite White Chicken Chili – Updated
I've updated my original 2016 White Chicken Chili Recipe! I made it a little thicker with some pureed cannellini beans and a little cheesy with some Monterey Jack cheese stirred in at the end of cooking. Now you can choose the original "brothy" version or the thicker and a little cheesy version. Whichever you choose, it's still easy to make and full of flavor! Perfect for make-ahead and for freezing too! See recipe changes in the recipe Notes.
Tina Verrelli – epicuricloud.com
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Course: Dinner
Cuisine: American
Keyword: beans, chicken, Chili, white chicken chili
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Servings: 6 Makes 4-6, depending on serving size
Equipment
1 Chopper, blender or food processor to puree beans Alternatively, you could mash them by hand.
1 Large pot for cooking, I used a 6qt. dutch oven
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (or 3 cups shredded leftover chicken)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons oil
- 1 cup diced onion
- 1 cup diced celery
- 1 jalapeno, seeded and finely chopped (canned or jarred work too)
- 1 can (7 ounce can) green chilies
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 3 cans (14.5 ounce cans) low-sodium chicken broth (about 43.5 ounces total broth)
- 2 cans (15.5 ounce cans) cannellini beans, drained and rinsed
- 2 tablespoons minced fresh cilantro or parsley
- 2 cups shredded monterey jack cheese, divided (8 oz block yields about 2 cups shredded)
Topping Options:
- cilantro
- lime wedges
- pickled red onions
- tortilla chips
Instructions
Heat large pot (5-6 quart) over medium heat.
Sprinkle chicken with salt and pepper.
Add 1-tablespoon oil to pot and brown chicken on both sides, reduce heat and cook for about 15 minutes or until cooked through.
While the chicken is browning, puree half of the drained and rinsed beans with about 1/2 cup of the chicken broth you will be using in the recipe. You can puree with a chopper, blender, food processor or mash them up with a fork. Set the pureed beans aside
Remove chicken to plate and tent with foil.
In same pot add 1-tablespoon oil, onions, celery and jalapeño. Cook for 5 minutes, stirring frequently or until beginning to soften. The moisture from the veggies will loosen the browned bits from the bottom of the pot adding more flavor.
Add garlic, green chilies, cumin and oregano and cook, stirring frequently for another minute.
Add broth and bring to simmer.
Shred chicken.
Add whole beans, pureed beans and shredded chicken and maintain low simmer, partially covered, for 20-30 minutes.
Stir in 1 cup of the shredded Monterey Jack cheese, stir until it melts in.
Stir in cilantro or parsley.
Notes
Serving Size:
This recipe makes about 10 total cups chili. 4-6 servings, depending upon your serving size. We like to have it for our main dish for dinner (great with a salad and cornbread muffins!) For a main dish, it makes 4 servings.
Make Ahead:
You can make this recipe a day or two ahead of serving. Just refrigerate and reheat. It also freezes well for up to 6 months.
Updated White Chicken Chili Recipe Changes:
- garlic – increase:1 teaspoon – 2 teaspoons
- cumin – increase:1/2 teaspoon 1 teaspoon
- broth – decrease: 48 ounces 3 (14.5 ounce cans) or 43.5 ounces
- cheese – add: previously was just a topping, new recipe, you stir in 1 cup
- beans – puree some: previously added 2 cans whole cannellini beans, new recipe, puree half the beans
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 329kcal (16%) | Carbohydrates: 4g (1%) | Protein: 34g (68%) | Fat: 19g (29%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 106mg (35%) | Sodium: 568mg (25%) | Potassium: 557mg (16%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 444IU (9%) | Vitamin C: 7mg (8%) | Calcium: 311mg (31%) | Iron: 1mg (6%)
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