In the cold winter months there is nothing better than a steaming bowl of flavorful chili. It’s one of the best ways to warm up from the inside out. I originally made this recipe for the chili cook-off at my husband’s office about 20 years ago.
I wanted to make something other than a standard chili. I wanted to win the prize! So I found some great ideas online and put them together with my own additions for a delicious white chicken chili. You may be wondering if I won the office cook-off--I did! And then I went on to win several more chili contests in a row. This stuff is liquid gold!
I also bring the chili to many potlucks where I am ALWAYS asked for the recipe.
Making this chili is relatively simple and straightforward, with canned beans and rotisserie chicken. The one step that is time-consuming is the roasting, peeling and chopping of the fresh Anaheim peppers. I have friends who’ve tried using canned chilies and the result was not nearly as good. It’s worth the effort as it really provides a depth of flavor.
Anaheims are pretty mild generally, but they can have varied levels of hotness. I recommend testing your peppers and adjusting the amount you use in your chili if you want to make it hotter or milder. The last time I made it my Anaheims were too hot for some family members!
Prize-Winning White Chicken Chili
8 Fresh Anaheim Chilies (about 1 lb)
1/4 c Butter
2 Large Onions, chopped
4 c Chicken Broth
2 c Half and Half
4 c Chicken, cooked and shredded (rotisserie)
2 can White Beans or Chickpeas, drained and rinsed
1 T Chili Powder
1 T Hot Pepper Sauce (optional)
1 T Cumin
2 tsp Salt
1/2 tsp Black Pepper
1 1/2 c Monterey Jack Cheese, grated
1 c Sour Cream
Fresh Cilantro, chopped
Green Onions, chopped
Char chilies over a gas flame or in a broiler until blackened on all sides. Allow to cool. Then peel, seed, and chop the chilies. Set aside.
Melt butter in a large Dutch over oven medium-high heat. Add onions and sauté until tender, about 15 minutes.
Gradually add the chicken broth and half and half and simmer until thickened, about 10 minutes.
Stir in the beans, chilies, chicken, and spices, and simmer gently to blend the flavors, about 20 minutes.
Reduce heat and stir in the cheese and sour cream until heated through. Do not allow to boil.
Ladle into bowls and serve with cilantro and green onions for garnish. Enjoy!
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