White Heat Chicken Chili

Submitted by FolkDiva

"This is NOT a copycat recipe.....I'll take this over the 'real thing' anyday...but I found it after the local Don Pablo's closed and I was desperately searching for a 'copycat' of their White Chicken Chili (which is actually very good white chili!). ..... never found one that fit the bill, but my sister sent me this recipe and I fell in love with it. It has some similarity to the Don Pablo's version, but I actually find it to be so much more hearty and flavorful! I make this at least every couple of months now, no matter the time of year. It has a LOT of heat, but the sour cream added at the end helps tone it down. You can also use a milder pepper (could use mild green chilis, roasted, skinned and chopped) if you or yours are not fans of spicy food."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Yields: 6 big bowls of chili
• Serves: 6

ingredients

• 1 - 1 1⁄2 lb boneless skinless chicken breast, cubed (the smaller the better)
• 2 (14 ounce) cans great northern beans, rinsed
• 1 medium white onion, diced
• 1 cup frozen white corn
• 1 red bell pepper, diced (or yellow bell pepper...or both!)
• 3 -4 fresh garlic cloves, minced
• 4 -6 jalapeno peppers, seeded and diced (Don't forget to wear rubber gloves!)
• 1⁄2 cup beer (or white wine)
• 1 (14 ounce) can chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon white pepper (do not substitute!)
• 3 tablespoons olive oil
• 1 lime, juice of
• 1⁄2 cup sour cream
• 1⁄2 cup monterey jack cheese, shredded (or cheddar)
• 4 tablespoons fresh cilantro, chopped

directions

1. Heat olive oil in large sauté pan over medium heat.
2. Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
3. In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
4. Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
5. Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
6. Cover and let simmer for approximately 30-35 minutes.
7. When finished, remove from heat and stir in the sour cream and fresh cilantro.
8. Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!

Reviews

[infogeek]

This was delicious. I had to sub a can of hominy for 1 can of the beans, and rice vinegar for the lime juice since I lacked those 2 ingredients. Still was great. The hominy actually gave it an interesting texture too. I'm glad that you warned us about the smell while cooking; my husband was put off by it, but pleasantly surprised when he tasted the final product. Thanks for a different white chili recipe. Will make it again!

 

[joesmith89]

Made this last weekend the whole family loved it.

 

[adopt a greyhound]

I thought this was great. Loved the flavors. I used leftover chicken, wine and 2 jalapenos for half a recipe. I used pepper jack cheese and added 1/2 t. oregano and 1/8 t. cayenne.

 

[Bellinda]

This is the first time I had white chili and it was great. I used ground chicken and beer and all the jalapeno peppers since I only made it for myself and husband. I used a bit more cilantro because I love it so much. Thanks for the recipe.

 

[lazy gourmet]

This was great! I did substitute already cooked chicken breast but other than that followed the recipe exactly. I used 6 jalapenos without seeds because hubby doesn't like the fire as much as I do. It's got a kick but not mouth burning at all. Also, in the beginning it looks like there is too little liquid to make it come together but at the end it does, so don't panic! Thanks for the great recipe - it's a keeper!