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Ok, so I ran across this recipe on one of my favorite food blogs, Yammie’s Noshery. Her pictures that accompany the recipes always look soooooo good, and this recipe sounded so tasty I just had to try it!

So here’s the recipe as she posted it:

Creamy Cheesy White Chicken Chili

Recipe Source: yammiesnoshery.com

Ingredients:

1 Rotisserie Chicken, shredded
1/2 of a white onion, chopped
5 cloves garlic, minced
1/2 of a red bell pepper, chopped
7 oz. can of green chiles
8 oz. frozen corn
2 15.5 oz. cans white kidney beans (cannellini beans)
32 oz. chicken stock
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
4 oz. cream cheese
1/4 cup cornstarch
2 1/2 cups shredded cheese (I used a combination of pepperjack and monterey jack)
Cilantro and limes for serving

Directions:

In a large pot, saute the onion, garlic, and red bell pepper in a little bit of oil on medium heat until softened. Add the chicken, chiles, corn, beans chicken stock, cumin, chili powder, garlic powder, salt, and pepper and continue cooking until it comes to a simmer (if you prefer a non-creamy soup, it’s great at this point too!). Add the sour cream and cream cheese. Toss together the cornstarch and cheese and add to the pot. Continue cooking and stirring until thickened. Serve with cilantro and lime wedges.

I deviated a bit from the recipe:

  • I had only one can of cannellini beans, so I drained and rinsed a can of black beans too. I figured this would give it a bit more color, and I love them so. 🙂
  • I added 1/2 can of petite diced tomatoes that I had saved in the freezer from the last time I made chili. Doing this made it a bit darker in color, so it wasn’t really a true ‘white’ chili, but I love tomatoes and I was making this for me! 🙂
  • I used not quite all of the 32 oz. container of chicken stock so that the chili will be a bit thicker.
  • I omitted the onion, bell pepper, and chiles. I have weird food issues, this is one of them. 😛
  • I didn’t have any fresh garlic, so I doubled up on the garlic powder — this made it a bit TOO garlicky. I love the taste of garlic, but it was very strong.
  • Lastly, I omitted the cream cheese. It probably would have added to the “creamy factor” but I hate the taste. I may try substituting some velveeta next time.

This was my result:

All in all, this was a very good recipe. Leaving the chiles out left me wanting more kick, so I added some hot sauce when I served my bowl. The flavor was very good, I will try a bit more chili powder and add some white pepper next time to give it a bit more heat.

This was a nice thick chili. In fact, I’ve had its leftovers for breakfast this morning, and over tortilla chips as a snack! I think I may pair it with some refried beans in a chicken burrito for lunch tomorrow. This is definitely a chili I will fix again soon!