Mar 162011

Today my daughter called asking for one of her favorites, White Chicken Chili.  (I was informed that I was a slacker because I hadn’t made it in a while lol)  She found this great little Cajun Restaurant and her two favorite dishes are Crawfish Etouffe and White Chicken Chili.  Being allergic to seafood 🙁 the only dish I could try to recreate was the chili.  She tells me mine is better than theirs which makes me smile (although I think she’s a bit partial considering).  Hope you try it and enjoy it as much as the rest of our family.

White Chicken Chili
Recipe Type: Soups & Stews
  • 16 ounces cannellini beans
  • 1 large onion, diced
  • 1 stick butter
  • 1/4 cup all-purpose flour
  • 3/4 cup chicken broth
  • 2 cups half and half
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon creole seasoning + extra for seasoning
  • 1 teaspoon black pepper
  • 2 4.5 oz cans chopped green chilis
  • 1 can Rotel tomatoes
  • 2 cups cooked rice, prepared
  • 2 boneless skinless chicken breast, cut into bite-sized pieces
  • olive oil (for cooking chicken)
  • 1/2 cup sour cream
  • shredded cheddar cheese
  1. Season chicken with creole seasoning. Saute chicken in a little olive oil.
  2. Add onions. (The juices from the chicken should be enough Liquid to saute onions but if not add small amount of the butter.
  3. Cook onion until almost tender. Add rest of seasonings and let simmer for a few minutes.
  4. Add the butter and allow to melt. Stir in flour. Gradually add the broth and then the half and half.
  5. Continue cooking and stirring on low until begins to thicken.
  6. Stir in beans, chilis, tomatoes and rice. Stir in sour cream. Simmer on low for about 20 minutes.
  7. Top with cheddar cheese.


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