A flavorful chili filled with white meat chicken, red bell peppers, corn and Great Northern beans. Filling without being too heavy and perfect for all but the hottest days of the year.
I was excited to receive this month’s Secret Recipe Club assignment. As soon as I saw the email I went to Bluebonnets and Brownies to see what jumped out at me. Amber is a native Texan so I knew I would find recipes perfect for my family’s tastes.
It took all of about two seconds to spot the Cheesecake Factory White Chicken Chili and even after checking out the deliciousness of Caramel Macchiato Scones , Mexican Chocolate Chewy Cookies, Lemon Crinkle Cookies and Frito Pie I knew that’s what I had to make.
I ended up adapting this a bit more than I had planned because we had young dinner guests that night so I knew I had to keep any spice out of the pot. Next time I make it I’ll follow the original more closely.
White Chicken Chili
- 2 or 3 boneless skinless chicken breasts, cut into bite sized pieces.
- 1-2 tablespoons olive oil
- salt and pepper to taste
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 red bell pepper, chopped
- 1/2 cup Salsa Verde
- 1 can Great Northern beans, drained and rinsed
- 1 can whole kernel corn, drained and rinsed
- 2-4 cups chicken broth. I used around 4 because we don’t care for super thick chili
- 1/4 cup cornstarch
- 1/4 cup half and half
In a soup pot or Dutch oven heat the oil over medium heat. Add the chicken, season with salt and pepper and cook until well browned on both sides. Sprinkle with the chili, onion, and garlic powders, and cook and stir until fragrant. Remove chicken and set aside.
If the pan is dry add a tiny bit more oil then add the red pepper and cook until softened and browning around the edges. Stir in the chicken, Salsa Verde, beans, corn and chicken broth. Bring to a boil, reduce the heat and let simmer for 20-30 minutes.
Whisk together the cornstarch and half and half. Once the chili has heated thoroughly, stir in the half and half, and let cook for 2-3 minutes or until thickened.
Top with extra Salsa Verde, cheese, and sour cream if desired
I will be making this recipe frequently. It was such a big hit that the youngest dinner guest ate two bowls and kept saying yummy the entire time she was eating. I served some hot buttered flour tortillas with it but I think Mexican or Southern style cornbread would be delicious as well.
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Past Secret Recipe Club Posts:
|Barbecue Chicken Empanadas||Pumpkin Spice Clafouti||Peanut Butter Double Chocolate Oatmeal Cookies|
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