Saturday, March 10, 2012

White Chicken Chili

Do you want to try a different type of Chili? Well here's one I recommend. White Chicken Chili!!

My good buddy and neighbor, Harold Fellows, turned me on to this fantastic chili recipe. This is a great chili if you want to go light colored for a change of pace. And it's made with chicken. The Serrano chili peppers give it some kick.

Also great for the health conscious person... 

Here is the recipe for the chili:


1 tsp olive oil
1/8th cube butter
2 Serrano Chiles, sliced cross-ways (burned on the stove first before slicing)
3 tbsp all-purpose flour
3 tsp cumin powder
2 cans of Great Northern Beans (15 oz. cans)
16 oz. water
6 chicken bouillon cubes
½ medium size red onion - diced small
6 pieces of chicken tenders, cut into ½ to 1 inch chunks


Using a min. 4 quart pot, sauté the chicken in the olive oil/butter over medium to high heat;

Add in the onions after about 2 minutes and stir;

After another minute add in the chilies, flour and cumin. Cook for about 2 more minutes stirring constantly;

Add the 2 cans of beans with their liquid, 16 oz. of water and all the chicken bouillon cubes and bring to a boil stirring this constantly so it will not burn;

Once this is boiling, reduce the heat to simmer and cook for another 10 minutes or you can reduce the liquid to your desired consistency or you can use less water at the beginning.

You can garnish this with coby/jack cheese, cilantro, and green onions (all optional). And there is no salt needed due to the chicken bouillon which is salty.

The two Serrano chilies give this dish a spicy, but not flaming, heat. 4 Serrano peppers would give this some good heat. 

I also add a tbsp of bacon fat with the olive oil for extra flavor!! Of course this is optional.

Enjoy. I just finished up a bowl. Only took about 30 minutes total to prepare and cook. Sinimple!!!!

Serve this at your next BBQ. It definitely will spice up the menu.

Until next time....