White Chicken Chili is a great alternative to a beef based one yet it still bursts with flavor and heat. My husband recently tried this chili at Ruby Tuesday and it became his new favorite. The only problem is when it is not made at home you can’t control what goes into it. ( The nutritional information says its only 300 calories but over 1900 mg of sodium per portion!) If you do an internet search for the “WCC” you will get tons of recipes but none of them were exactly what I wanted….so here is our version.
Smart Choice White Chicken Chili
1 lb boneless chicken breast, diced (bite size pieces)
1 large yellow onion, diced
1 Tbs olive oil
1 Tbs garlic, minced (about 2 large cloves)
3-4 cups chicken stock (or broth if that is what you have), homemade or low sodium is preferred but…use what you have on hand. (use 3 if you like it more thick)
3 cans (15 oz) white northern beans (cannelloni), undrained
1-2 cans (4 oz) of chopped green chilies (optional)
1/2 tsp black pepper
1 Tbs cumin
1 tsp oregano
1/4 tsp cayenne pepper
1 cup salsa (I used medium)
1/2 cup half and half
1/2 cup sour cream (I used light)
Grated cheddar or Jack if desired for topping
1-In a large pot ( a heavy bottom one works best) heat the olive oil on medium heat then added the chicken and onion, stirring frequently until chicken is cooked and onion is soft and golden, about 5 minutes. Add the garlic and cook another minute or two.
2-Add beans, spices, broth, spices, salsa and green chilies ( everything except half and half and sour cream. Simmer over low heat for about 20 minutes. If you like a thicker chili only add 3 cups broth.
3-Remove from heat. Stir in half and half and sour cream.
4- After served add optional cheeses but it really is good without it.
We also served it with freshly made Buttermilk Bread.