Posted on by misangela

The Best White Chili You’ve Ever Had

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The BEST White Chili

Seriously! This chicken chili actually has lots of flavour and is healthy to boot! I suggest doubling the recipe, because if you’re like us, once you taste it, you’ll gobble it up! :)  This chili will freeze well!
Course Main Course, Soup
Cuisine American, Mexican
Keyword chicken chili, white chili
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 servings
Author misangela

Ingredients

  • 1 lb ground chicken NOT breast if you can find full fat ground chicken
  • 1 med white onion, small dice
  • 1 small red or yellow pepper, small dice or use several minis
  • 3-4 cloves garlic, minced about a Tbl
  • 1-2 Tbl EVOO a few turns in the bottom of pot
  • 1 Tbl flour thickener
  • 1 1/2 Tbl Chili powder more or less to taste
  • 1 tsp dry oregano
  • 1 tsp cumin more if you like
  • 1/2 tsp red pepper flakes more if you like
  • 1 1/2 cup chicken stock adjust to your thickness preference
  • 2 cans white beans, 14oz cans SUB Bush's Southwest white beans, but adjust seasonings if you use pre-seasoned!
  • 1 can diced green chiles small can, 4.5oz
  • 2 limes zested and juiced use all the zest and juice to your taste
  • 2 Tbl fresh cilantro, chopped sub parsley if you're cilantro averse
  • S/P to taste
  • full fat Greek yogurt, FAGE is the best about 1Tbl per bowl, put on top of chili before garnishes
  • Garnish with sliced scallions, cilantro and shredded cheese

Instructions

  • Do all your prep first! It is easy to cook when you have all your ingredients prepped, measured and ready to go before you start cooking!
  • In a large dutch oven or wide soup pot, put in the olive oil and turn on Med flame. Add onions, garlic and peppers and sweat until soft. Turn up the flame to med hi and add chicken. Saute until chicken is broken up and no longer pink. Season with S/P (about 1 tsp each).
  • Add chili powder, flour, cumin, lime zest, red pepper flakes and oregano and stir over med hi flame for a coupla minutes to cook the flour. Add in wine and broth and bring to a boil then reduce to simmer.
  • Add all the beans and green chiles and continue to simmer for about 10 minutes. Kill the heat and add lime juice, cilantro and yogurt (if you are stirring in). Be careful with the yogurt so it doesn’t break on you. If you'd like to freeze this, use the yogurt as a garnish rather than stirring it in.
  • Check S/P again and serve with garnish of cheese, scallion and cilantro.

Notes

This chili can be frozen IF you leave out the yogurt. It is just as good using the yogurt as a garnish. 

4 Replies to “The Best White Chili You’ve Ever Had”

  1. Whoaaa momma. Me thinks I’ll put my clam chowder on hold and make this on the weekend instead. My stomachs will report back to you once it’s consumed.

  3. OMG I have been CRAVINGGGGGGGG white chili for WEEKS – gonna swipe this and make some of this delish… NOM NOM NOM
    LOL@white chili is racist BLAHAHHAAA you can call your clam chowder white clam chowder if ya wanna ;) no hatin’ here :D

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