Soups and Stews Archives

White Chicken Chili

This is one of my most-favorite dishes from the Cheesecake Factory so I HAD to try and recreate it at home so I could enjoy it more often. I don’t claim that this is identical to the restaurant version since I added a few things to suit my own tastes. This chili is super-filling and perfect for a cold winter day!

I like this chili a little spicy so feel free to play with the amount of spices you use. Also, try it with a large spoonful (or more!) of cooked white rice and some pico de gallo garnish – just like the restaurant. You’ll be glad you did!

White Chicken Chili

Ingredients

2 C diced cooked chicken (Use a rotisserie chicken to save time)
1 T oil
2 T butter
1/2 C diced onion
1 T minced garlic
1 diced roasted poblano pepper (see notes below)
1 1/2 - 2 T cumin
1 1/2 - T chile powder
1/4 C all-purpose flour
1/4 C masa
1 quart chicken broth
2 cans northern white beans - do not drain
2 T salsa verde
1 T brown sugar
1 tsp smoked chipotle hot sauce (can omit or use regular hot sauce if you prefer)
1 tsp chili pepper sauce (siracha - can omit or use less if you prefer)
3 T sour cream (or substitute with heavy cream)
Cooked white rice (garnish)
Pico de gallo (garnish - see notes below)
Roughly chopped cilantro (garnish)
fried tortilla strips

Instructions

In a large saucepan, heat the oil and butter together and sauté the onions until almost translucent, about 3-5 minutes. Add the garlic and sauté another minute.
Add the poblanos, cumin, chile powder, flour and masa to the onion/garlic mixture. It'll be pasty but cook on medium heat for a minute or two.
Slowly add the chicken broth and stir until well-combined.
Add the beans, salsa verde, brown sugar, chicken, hot sauce, and chipotle sauce and continue heating until mixture begins to simmer.
Stir in the sour cream.
Garnish with some shredded Monterey Jack cheese, Pico de gallo, fresh cilantro, some crushed tortilla chips or strips, and about a 1/2 C to 1 C of cooked rice. (I gently press my rice in a round measuring cup and then release the 'mold' onto my bowl of chili - so pretty!)

Notes

To roast the poblano: Simply rub the pepper with oil and using tongs, hold the pepper over the gas stovetop burner until each side is blackened and scarred. Then wrap the pepper tightly in some foil for 20-30 minutes. Remove the foil and use the back of your knife to remove the scarred skin of the pepper then remove seeds and dice it up! If you don't have a gas burner, you can rub the pepper with oil and place on a sheet pan. Place in a 425 degree oven for 30 minutes or until all sides are blackened. (You'll have to turn it several times during the process). Remove from the oven and wrap in foil.

Pico de gallo is easy to make: Just combine diced tomatoes, onions, cilantro, a squeeze of lime juice, and some salt and gently mix together.