Wednesday, March 12, 2014

White Bean Chicken Chili

Raise your hand if you're over winter...I know I am! This weather is seriously bi-polar. Just yesterday I was riding around with my sunroof open and then today I woke up to snow...too much. Anyway, I figured this recipe (from Sticky.Gooey.Creamy.Chewy) would be perfect for a day like this! I have to admit that I'm not a huge chili fan but this right here is AMAZING. The hubby & I ate it for 3, maybe 4 days straight and we don't normally do leftovers, lol.


1 rotisserie chicken
2 tbsp olive oil
1 medium onion, diced
4 garlic cloves, minced
2 cans chopped green chilis
2 chipotle chilis in adobo sauce, pureed
1 tbsp cumin
1 tbsp oregano
1/2 tsp cayenne pepper
6 cups chicken broth
3 can great northern beans, drained & rinsed
1/4 cup whole milk, warmed
2 tbsp cornmeal
Salt & pepper to taste
Sour cream (or greek yogurt) & shredded monterey jack cheese 


*Shred rotisserie meat into small pieces and set aside
*Heat olive oil over medium in a large stock pot
*Add onion and sauté until soft (about 5 minutes)
*Stir in garlic, green chilies, chipotles, cumin, oregano & cayenne add cook for a few minutes
*Add chicken broth, chicken and beans then bring to a simmer
*In a small bowl, whisk together milk & cornmeal then gently stir it into the pot
*Cover and let simmer for 30 minutes (or until thickened)
*Season to taste & serve with toppings

CAUTION: This chili has a serious bite so if you're not a fan of spicy, please adjust the amount to chilies you add. Oh and of course you can't serve this bowl of awesomeness without a piece cornbread. Here's a quick recipe I tried from Dashing Dish that turned out perfect! If you decide to try this out, let me know what you think ;-) 

Stay warm!


  1. Don't know why I've never tried chicken chilli. Must get the hubs to make this, sounds yum.

  2. Ohhhhh Gabe I'm like you I really don't do chili either!! But this does look amazing!!!

  3. Looks delicious, I would like to try it.

  4. Sounds Delish! I may try it next week.