White Chicken Chili

This recipe is perfect for a football game.

This recipe is perfect for a party.

This recipe is good for your family, and for you.

Oh and did I mention, this chili won an award? I think I did here. And o.k., it wasn’t exactly an AWARD, but it was a prize.

This recipe is good for a chili cookoff contest at work, because I know. Thats where I won a prize! My 40 hour a week job held a chili cookoff and I won with this exact recipe. It was up against about 12 other red chili recipes and it took first place.

I was in Weight Watchers for a while & put the ingredients into their point calculator & IF I remember correctly, and IF you go easy on the cheese & sour cream, for one cup, its only about 5 points and pretty filling, not to mention deeelicious!

So here we go, this is what you will need: (In the photos, I halved the recipe because I didn’t need a full recipe, the below ingredients are a full recipe.)

8 chicken breast halves, boneless, skinless

4 cans Great Northern white beans, undrained (I actually prefer a little less beans so I only add 3 cans to a full recipe)

2 medium yellow onions, finely chopped

2 Tbsp minced garlic

1 Tbsp Olive oil

8 oz minced green chilis

1 tsp oregano

1/2 tsp Cayenne Pepper

1/2 tsp Pepper

3 cups chicken broth

3 cups of Monterey Jack cheese, shredded

Here we go:

Boil chicken for about 45 minutes. Remove from water and let cool.

While chicken is cooling, chop onions & saute with Olive oil & garlic in your empty pan (that you used to boil the chicken in).

Once  your chicken has cooled a bit chop or shred it while your onions are sauteing, don’t forget to stir your onions now and then so that they cook evenly.

 

Oh, and didn’t I just say to saute your onions & garlic in your big pot? Well, thats the efficient, less dishes way of doing it. For some reason I used a seperate skillet, but its ok, all the same outcome, only another dish to do. I don’t know why I did it.

Maybe it was aliens!

Oh and I know the above photo is a bit dark, but I don’t like to use flash. Flash causes shadows and its just not as purty looking.

BUT since my kitchen does not have a lot of natural lighting, I think I’ll (reluctantly) start using a flash sigh.

I apologize for all of you non photography buffs who just fell asleep. WAKE UP, I’m moving on.

After your onions & garlic are sauted until tender, add Chilies, oregano, Cayenne Pepper and Pepper into your cooking pot.

Now put in your chicken, undrained beans and chicken broth & stir.

 

 Simmer for 30 minutes, then turn off heat and add 1 1/2 cup of cheese. Stir in while hot so that cheese melts & blends in.

When you fix a bowl, put a dab of light sour cream & top with a little more cheese & jalapenos if desired, stir and enjoy!

Hope you like it! 

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16 thoughts on “White Chicken Chili

  1. Prizes are great! Congratulations!

    Thank you for the heads up on moving your blog. And to be greeted with a white chili recipe it looks like I must try, on the very first post I read here — well, I’d call that good luck.
    🙂

    Like

  2. Pingback: Grape Salad Recipe « Mamarazzi pages

  3. Found you on blogfrog, and boy am I glad I did! I couldn’t even get passed the first few blog entries you have here without making a grocery list! I’m loving all the recipes you have here. Happy friday!

    Like

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  5. I came here from you comments on the new theme. I was scrolling through your site and at first I was going to comment on the great photos of your daughter’s senior pics, I think.

    Then I saw this recipe and I had to comment. I have never heard of white chili but I want to make this tonight. Since my wife is kinda tired of spaghetti once a week… so thanks, I will try this. I’ll let you know how it turns out.

    Like

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