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 the red style chili I 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 this American 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:
Our Favorite White Chicken Chili – Updated
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
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