Calhoun's White Chili

"I love eating at Calhoun's when I'm in Tennessee! I was thrilled to find this recipe on their website! The quote that was listed with the recipe was "White Chili is the Signature Soup at Calhoun’s and has been on the menu for almost 20 years.""
 
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photo by Tarheel photo by Tarheel
photo by Tarheel
Ready In:
1hr 25mins
Ingredients:
13
Serves:
15
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ingredients

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directions

  • Trim all fat and cartilage from the chicken breasts.
  • Place on a baking pan.
  • Bake at 325 degrees for 20 – 30 minutes or until chicken is cooked throughout.
  • Allow to cool, then hand pull into small pieces. Set aside.
  • Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.
  • Combine water, chicken broth, garlic, cumin, cilantro and green chilies.
  • Add to the sautéed onions.
  • Bring to a boil, reduce heat and simmer.
  • Add chicken and great northern beans, stir often, simmer for 15 minutes.
  • Blend corn starch with the cold water and add to chili.
  • Continue to simmer until chili thickens, then remove from heat.
  • Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.

Questions & Replies

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Reviews

  1. Claudia Dawn
    This was very good - going into my "Permanent Addition" cookbook. Instead of baking the chicken ahead, I cooked them in water to form its own broth. I took Kittencal's advice and replaced the garlic powder with fresh, minced garlic and added some red pepper flakes. Thanks for great recipe that I'll be sure to make over and over during the winter.
     
  2. hbooth
    Absolutely awesome. Went to Calhoun's to do a taste comparison. This is very close! It's better the 2nd day and if you let it simmer for a while. I mash beans to thicken it instead of using cornstarch. Very very good! Thanks!!!
     
  3. Trish O.
    I have made this chili for about 25+ years. I originally got the recipe when it was printed in the Knoxville News Sentinel. I have misplaced my copy, googled the recipe and found it on this forum. I boil my chicken first to keep it moist and to make a broth. I then shred it with my Kitchen Aid Mixer while it's still hot. This makes it the perfect consistency. This and the Calhoun's Spinach Maria recipes are my go to recipes. Of course since I never buy either at the restaurant any longer as they just don't measure up to the at-home versions. I hope everyone who tried this enjoys it as much as my family and I do.
     
  4. WaywardSon
    Like some others, I boiled and deboned a chicken...not sure why you would to it any other way. There may be a minor difference in flavor if you bake the chicken as called for, but I doubt it...and never pass up the chance for almost a gallon of great broth. At any rate, I made this pretty much exactly according to the recipe and it was quite good. I did use a whole 4 oz. can of the chopped green chilies which is about double. It could have used a bit more heat for my tastes, but the folks at work devoured it.
     
  5. Sharon W.
    We never miss an opportunity to stop for their white chili. Sometimes two visits in the week we are there. Sooooo good. I am going to attempt it. I highly recommend it.
     
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Tweaks

  1. Claudia Dawn
    This was very good - going into my "Permanent Addition" cookbook. Instead of baking the chicken ahead, I cooked them in water to form its own broth. I took Kittencal's advice and replaced the garlic powder with fresh, minced garlic and added some red pepper flakes. Thanks for great recipe that I'll be sure to make over and over during the winter.
     

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