Gluten Free Living – 2014

White Chicken Chili is so amazing! It’s a wonderful change of pace from regular chili recipes. Instead of beef or sausage, it uses chicken. Instead of red kidney beans, it uses white cannellini beans. Instead of tomatoes, it uses diced green chilies and mushrooms. And, instead of using chili powder it uses cumin, cilantro, oregano and cayenne pepper. Add a can of corn with poblano and red peppers and you have a match made in heaven. Really! 🙂

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The first time I made this recipe I didn’t stir in the sour cream or cheese. I just used it on top of the chili, but this time I decided to stir them both into the chili as well as using them for a garnish. It’s a tasty recipe as it is, but if you want to amp up the flavors you can easily increase the cayenne pepper and cumin, or even add more diced green chilies.

I got this recipe from our pastor’s wife when we were members of Hillcrest Baptist Church in Cedar Hill, Texas during the 2000s. I had very few soup recipes at the time and Bev and I got to talking and she said she had several really good ones she could email me. This was one of about five soup recipes that I collected from Bev. All of them were wonderful.

It was several years before I actually made this recipe–for a chili cook-off at our home, but everyone loved it. Bev got the recipe from the DeSoto Independent School District Marching Band Classic Competition, judges menu. Apparently it was a recipe that got very high marks and Bev made it for her family frequently.

I made this a few weeks ago for a chili dinner at a friend’s home. I think one of the things I like about this recipe is it’s a little leaner and less calories than many chili recipes, but also the fact that you can play around with the ingredients and season it to fit your family’s needs. When I made it last time, I actually decreased the cayenne pepper a little because I was afraid it would be too spicy for some of the kids. But as a general rule I would use ALL the cayenne pepper and then some!

If you’re looking for a tasty Tex-Mex chili recipe, then give White Chicken Chili a try. It’s a great hot soup recipe to make for cool, fall and winter days. I made up my own chicken broth when I cooked the chicken, but you can even use rotisserie chicken and store bought chicken broth if you prefer.

Texans seem to prefer their chili with cornbread, so I made up a batch of my Southern-Style Cornbread to serve with the chili. You can crumble it into your bowl, or not, depending on your personal preference. If you prefer a more old-fashioned cornbread, I recommend Molasses Cornbread, and if you’re trying to keep your cornbread gluten free (like this soup), then you can make up a batch of Gluten Free Honey Cornbread. All will work exceptionally well with this chili–especially if you enjoy a sweet cornbread.

When I initially posted this recipe in October 2014, I wasn’t totally happy with how the chili turned out. I decided to try again and see if I couldn’t make it better.  I recently remade this recipe (January 2018) for our Friday night care group. I tinkered with the recipe and this time it came out perfect. The original amount of chicken broth seemed excessive so I cut it down in half. I didn’t stir in the sour cream and liked it better without it. I also added a can of whole kernel corn with poblano and red peppers to amp up the flavors just a tad. Oh, yum!

You can garnish the soup with green onions, jalapeno peppers, sour cream, additional cheese or cilantro. Whatever you desire! I thought the soup was awesome this way. It is certainly one you will want to make on cold, winter nights to warm up! Enjoy. 🙂

White Chicken Chili is best served with cornbread!

I garnished the chili with cilantro and green onions. You can also use more cheese if you prefer.

White Chicken Chili is gluten free and lower in calories than some chili recipes.

Here’s what I did.

I used these ingredients. I had already cooked down the chicken and had a homemade chicken broth. But if you want to make this recipe more quickly and easily, then use chicken stock and shredded, pulled chicken from the store.

Meanwhile, pour olive oil into a skillet. Add diced onions and garlic and saute until translucent – about 5 minutes.

Add cilantro, diced green chilies, oregano, cumin and cayenne pepper.

Saute ingredients for 2 minutes.

Add 2 cans of rinsed and drained white cannellini beans, a can of Southwest Corn with poblano and red peppers and drained mushrooms.

Add 3 cups chicken broth. My homemade stock was cold so it was gelatinous and still had the fat on the top. I used all of it. 

Bring ingredients to a boil. Simmer for about 30 minutes.

Turn heat to low. Add chicken. Season with salt and pepper, if desired.

Add cheese.

Stir ingredients to combine and heat through.

To serve, ladle chili into bowls and garnish with sour cream, green onions and cheese, if desired.

White Chicken Chili is a nice change of pace from regular chili recipes.

If you really enjoy your chili hot, add a few slices of fresh jalapeno pepper. 🙂

Here’s the recipe.

WHITE CHICKEN CHILI

(Recipe adapted from Bev Simmons, when we attended Hillcrest Baptist Church, Cedar Hill, TX; source: DeSoto ISD Marching Band Class Competition Judges Menu)

White Chicken Chili

Teresa Ambra

Tasty Tex-Mex chili using chicken, white cannellini beans, diced green chilies, corn and mushrooms. This chili is seasoned with cumin, cayenne pepper, oregano and cilantro, then garnished with cheese, sour cream and green onions. Perfect for cold, winter nights. Gluten free.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine Tex-Mex

Servings 8

Calories 541 kcal

Equipment

• 1 large heavy pot with lid
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 wooden spoon
• 1 soup ladle

Ingredients

  

1x2x3x

• 2 lb. boneless chicken breasts (I used 3-4 cups diced chicken)
• 1-2 tbsp. olive oil
• 1 medium onion chopped
• 4 cloves garlic minced
• 8 oz. can mild green chiles chopped, (two 4-ounce cans)
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/4 cup fresh cilantro chopped
• 1/4 tsp. ground cayenne pepper or more to taste
• 2 cans white cannellini beans rinsed and drained (white kidney beans)
• 3 cups chicken broth or use reserved stock from cooking off chicken
• 4 oz. can mushrooms drained
• 1 1/2 cups Monterey Jack cheese and Cheddar cheese grated
• 15 oz. can southwest whole kernel corn with poblano and red peppers drained
• 1 green onion chopped, for garnish, if desired
• 1 jalapeno pepper sliced, for garnish, if desired
• 1/2 cup cheddar and Monterey Jack cheese for garnish, if desired
• 1/2 cup sour cream for garnish, if desired

Instructions

 

• Place chicken in a heavy large pot.
• Add water to cover chicken.
• Sprinkle with salt and pepper.
• Bring to a simmer.
• Cook until just tender, about 15 minutes.
• Drain the chicken reserving the chicken stock.
• Cool chicken, then cut into cubes.
• Heat olive oil in same pot or Dutch oven.
• Add onions and garlic and sauté until translucent, about 5 minutes.
• Stir in green chiles, cumin, oregano, cilantro, and cayenne and sauté 2 minutes.
• Add beans, mushrooms, corn and reserved chicken stock and bring to a boil.
• Simmer for about 30 minutes.
• Add chicken.
• Season to taste with salt and pepper, if desired.
• Reduce heat.
• Add cheese.
• Heat through.
• Ladle chili into bowls.
• Top with additional cheese, sour cream, green onions and/or jalapeno pepper slices, if desired.

Notes

NOTE: Also good with cornbread or tortilla chips!

 

NOTE: You can speed this recipe up by using store bought chicken broth & pulled chicken from the deli.

 

NOTE: You can also cook off a chicken in a crockpot. After deboning chicken, refrigerate chicken and reserved broth until ready to use.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 541kcalCarbohydrates: 40gProtein: 42gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 108mgSodium: 840mgPotassium: 1054mgFiber: 8gSugar: 4gVitamin A: 645IUVitamin C: 19mgCalcium: 369mgIron: 6mg

Keyword chicken, chili, main dish, white beans, white chicken chili

Tried this recipe?Let us know how it was!

You can easily amp up the flavors of White Chicken Chili by adding more cumin, cayenne pepper or diced green chilies, but I find it just perfect the way it is. 🙂

White Chicken Chili is a great main course for cool, fall or winter days.

White Chicken Chili has amazing flavor. It’s a terrific recipe to make for company especially if you enjoy Tex-Mex recipes.

You may also enjoy these delicious recipes!

Pepperoni Pizza Chili

Chili Con Carne

Firehouse Sausage Chili

White Chicken Chili

Teresa Ambra

Tasty Tex-Mex chili using chicken, white cannellini beans, diced green chilies, corn and mushrooms. This chili is seasoned with cumin, cayenne pepper, oregano and cilantro, then garnished with cheese, sour cream and green onions. Perfect for cold, winter nights. Gluten free.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Dish, Soups, Stews & Chowders

Cuisine Tex-Mex

Servings 8

Calories 541 kcal

Equipment

• 1 large heavy pot with lid
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 wooden spoon
• 1 soup ladle

Ingredients

  

1x2x3x

• 2 lb. boneless chicken breasts (I used 3-4 cups diced chicken)
• 1-2 tbsp. olive oil
• 1 medium onion chopped
• 4 cloves garlic minced
• 8 oz. can mild green chiles chopped, (two 4-ounce cans)
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/4 cup fresh cilantro chopped
• 1/4 tsp. ground cayenne pepper or more to taste
• 2 cans white cannellini beans rinsed and drained (white kidney beans)
• 3 cups chicken broth or use reserved stock from cooking off chicken
• 4 oz. can mushrooms drained
• 1 1/2 cups Monterey Jack cheese and Cheddar cheese grated
• 15 oz. can southwest whole kernel corn with poblano and red peppers drained
• 1 green onion chopped, for garnish, if desired
• 1 jalapeno pepper sliced, for garnish, if desired
• 1/2 cup cheddar and Monterey Jack cheese for garnish, if desired
• 1/2 cup sour cream for garnish, if desired

Instructions

 

• Place chicken in a heavy large pot.
• Add water to cover chicken.
• Sprinkle with salt and pepper.
• Bring to a simmer.
• Cook until just tender, about 15 minutes.
• Drain the chicken reserving the chicken stock.
• Cool chicken, then cut into cubes.
• Heat olive oil in same pot or Dutch oven.
• Add onions and garlic and sauté until translucent, about 5 minutes.
• Stir in green chiles, cumin, oregano, cilantro, and cayenne and sauté 2 minutes.
• Add beans, mushrooms, corn and reserved chicken stock and bring to a boil.
• Simmer for about 30 minutes.
• Add chicken.
• Season to taste with salt and pepper, if desired.
• Reduce heat.
• Add cheese.
• Heat through.
• Ladle chili into bowls.
• Top with additional cheese, sour cream, green onions and/or jalapeno pepper slices, if desired.

Notes

NOTE: Also good with cornbread or tortilla chips!

 

NOTE: You can speed this recipe up by using store bought chicken broth & pulled chicken from the deli.

 

NOTE: You can also cook off a chicken in a crockpot. After deboning chicken, refrigerate chicken and reserved broth until ready to use.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 541kcalCarbohydrates: 40gProtein: 42gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 108mgSodium: 840mgPotassium: 1054mgFiber: 8gSugar: 4gVitamin A: 645IUVitamin C: 19mgCalcium: 369mgIron: 6mg

Keyword chicken, chili, main dish, white beans, white chicken chili

Tried this recipe?Let us know how it was!