Friday, January 9, 2009

White Chicken Chili

I love warm, delicious soups and chilis in the winter... it's so comforting! We have a favorite red chili recipe, but a coworker brought a white chicken chili to a recent potluck and I've been craving it ever since! This recipe was inspired by hers, and turned out so great!

White Chicken Chili

~1 tablespoon olive oil
~2 medium onions, chopped
~4 cloves garlic, minced or grated
~4 jalapenos, seeded and diced
~6 cups chicken broth
~1 teaspoon ground coriander
~1.5 teaspoon mexican oregano
~1/4 teaspoon cayenne
~4 tomatillos, husks removed and diced
~3 cans white beans, drained and rinsed
~4 cups roasted chicken, chopped
~1 cup monterey jack cheese

Heat olive oil in a large pot. Add onions and garlic, saute until soft. Add jalapenos, broth, spices, beans, and tomatillos. Simmer for 90 minutes. Add chicken and cheese, simmer an additional 30 minutes. Serve over crushed tortilla chips with more cheese and sour cream.


  1. I think I like white chili even better than "regular" chili. This looks great!

  2. Looks delicious and I often prefer white chili over the traditional red.

  3. Yum! I love the tomatillos and coriander in this.

  4. I have been wanting to try a white chicken chili for a while - this one looks great.

  5. I'm glad chili season isn't over

  6. I keep telling myself I'm going to make a white chili, and then when I have tons of chicken in the freezer, it slips my mind :D. I've saved this recipe, I'll definitely try it soon!