We had been looking for a white chicken chili recipe last year when we came across one published on a major recipe site that met our needs and had great reviews. Though it was a decent rough template, it called for four ounces of generic canned chili peppers. Unless you are on a scientific expedition to Antarctica, or hiding in a fallout bunker following nuclear annihilation, there is no reason to find that acceptable. If you’re going to go to the trouble of making something at home, a few extra minutes of work can make the end result much more delicious so we modified our white chicken chili to ultimately use a mixture of fresh chili peppers that included Poblano, Anaheim, Jalapeño, and Serrano, the latter of which is the secret to adjusting the spiciness level for your family’s preferences. We also changed the ratio of garlic and introduced ground coriander.
Despite making this white chicken chili countless times, I’ve never posted the recipe. With both of us in the kitchen this afternoon (we’re also working on a nectarine white chocolate cream pie, which I’ll post later), we each took a camera and documented what we were doing so those of you who love to cook could try it at home. Even if you don’t think you have a culinary bone in your body, this is a great first recipe to try as the entire process can be reduced to two bowls and a pot. (Seriously, do the prep work by assembling each bowl, and from there, it’s a matter of dumping things in the pot in the right order.)
Josh & Aaron’s White Chicken Chili Recipe Ingredients
Here’s what you are going to need to make this recipe:
- 1 fresh Poblano chili pepper
- 1 fresh Anaheim chili pepper
- 3 fresh Jalapeño chili peppers
- 1 fresh Serrano chili pepper
- 1 tablespoon olive oil
- 1 pound fresh skinless, boneless chicken breast, cut into 1/2 inch cubes
- 32 ounces of Great Northern Beans, rinsed and drained (two 15.5 cans)
- 14.5 ounces of low-sodium chicken broth
- 4-5 cloves of chopped garlic
- 1 large yellow onion
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
White Chicken Chili Recipe Nutrition and Serving Portions
This white chicken chili recipe serves four people and, as a rough approximation, each of those servings has 472 calories, 25.3 grams of carbohydrates, 31.5 grams of protein, 29 grams of fat, 1,052 milligrams of sodium, 6 gram of fiber, and 5.7 grams of sugar. Don’t quote me on the final numbers, yet, as I have to put it into a spreadsheet and calculate the precise tally for the dish.
A Step-By-Step Guide In Pictures To Making This White Chicken Chili Recipe
Ready? This is going to be easier than you think. After you’ve gone to the store and have all of your ingredients, we need to do the prep work.
Happy eating! If any of you try this recipe and make modifications of your own, I’d love to hear it. It’s a wonderful template that can be tweaked to your preferences.
I need to go finish the nectarine white chocolate cream pie. It shouldn’t take too long – there is a lot of waiting as different parts have to chill before you bring it all together – but I’m interested to see how it will turn out in the end. I also have a plum tarte tatin I want to try and a white chocolate and peanut butter cream pie, as well. Oh! And the Apricot and Green Tea Mille-Feuille I saw mentioned on a Japanese show called Black Butler. I talked about it during one of my Wednesday Wrap-Ups, but I want them to turn out like the ones The Ravenous Scientist posted from Sadaharu Aoki on a visit to Paris.
There’s no way we’re going to be able to enjoy all of this ourselves so it looks like I’ll be handing out free food for the next week. If you know me in real life and live in the area, you might have a dish of some sort coming your way.