Every cook has a few signature recipes. The ones that people talk about for years after they have had it. They beg for you to make it. If you are serving that dish, you can be certain the line will be long. Somewhere along the way, White Chicken Chili has become my signature dish.
I guess it all started with my annual Pumpkin Carving Party. I put out a huge spread of chili and all the fixins. Everyone serves themselves and piles on whatever toppings they would like. I thought the chili bar itself would be the star of the show, but it turned out that my White Chicken Chili was what left everyone talking. This dish has also been the back to back winner at my company Chili Cook Off (humble brag) and people beg me for the recipe, so here it is! I love to top mine with crushed tortilla chips, sour cream and jalapeños.
- 1 lb ground chicken
- 2-3 cloves garlic diced finely
- 1 can chopped green chilis
- 1/2 yellow onion chopped
- 1/2 green bell pepper, diced
- 3/4 cup of frozen white sweet corn
- 1 jalapeño, seeded and diced
- 2 stalks of celery, diced
- 2 boxes chicken broth (or 32 ounces)
- 1 can white Northern beans
- 2 cups of shredded pepper jack cheese
- 1/2 bar of Velveeta
All seasoning can be adjusted to your preference.
- 1 tablespoon White Pepper
- 1/2 tablespoon Black Pepper
- 1 teaspoon Celery Salt
- 1 teaspoon Oregano
- 1 tablespoon Cumin
- 1/2 tablespoon chili powder
If you want to make life easier, you can use McCormick’s White Chicken Chili seasoning packet. This is a great substitute
1. Over a medium high heat brown the ground chicken.
2. Remove the ground chicken and drain most of the fat from the pan, leaving just enough to sauté your vegetables.
3. Sauté onions, bell pepper, celery, and jalapeño until soft. Add garlic in once it is translucent so that it doesn’t burn.
4. Add cooked ground chicken back to the pot.
5. Add chicken broth to the pot and stir until incorporated.
6. Drain the can of beans and add to the pot and add frozen white corn.
7. Allow the mixture to just come to a boil and then stir in your preferred combination of seasoning.
8. Add shredded pepper jack cheese and Velveeta and stir until melted.
9. Once seasoning is incorporated, reduce heat to medium low and allow to simmer for at least 30 minutes before eating.
Top off your chili with your choice of fixins: crushed tortilla chips, sour cream, jalapenos, shredded cheese, tomatillo salsa, saltine crackers – the possibilities are endless!
I hope you enjoy this recipe as much as my friends and family have!