Monday, January 30, 2012

Recipe for Amy's Amazing White Chicken Chili

Amy's Amazing White Chicken Chili
Amy's Amazing White Chicken Chili is perfect for the Superbowl!

(Tomorrow's the last day of the Month of Daily Phase One recipes, and this is also count-down-to-the-Superbowl week, so I decided my sister-in-law Amy's Amazing White Chicken Chili was a perfect Phase One Recipe to spotlight.  I promise, whether you make this for Phase One, or for the Superbowl, you won't get any complaints.)

Superbowl Sunday is one of the biggest chili-eating days of the year, and if you haven't picked your chili recipe yet this white chicken chili from my sister-in-law Amy is one of the best chilis I've eaten for a long time. If you don't make this for the Superbowl be sure you try it some other time, because this is a chili recipe you don't want to miss out on. In fact, when you hear the story about how I came to have the recipe, you'll see this is a chili recipe I was meant to have!

About 10 days ago I spotted a white chicken chili recipe in the newspaper, but when I read the recipe I realized there was chicken in the title, but no chicken listed in the ingredients. I saved the paper anyway, thinking I could figure it out, and then in that serendipitous way where the universe says "Hello, you need a recipe on the blog for white chicken chili," Amy showed up at my house that very day with a little pot of her white chicken chili and the recipe, which included chicken! The recipe from the newspaper was pretty similar to Amy's recipe too, so this is apparently a combination that quite a few people have liked.

Trim four boneless, skinless chicken breasts and then saute them in a small amount of vegetable or olive oil. (I let mine get a too brown, so don't make them quite this dark or the meat is hard to shred apart!)

While the chicken is cooking, brown a chopped onion in olive oil. After the onion cooks a few minutes, add minced garlic and cook a minute or so more.

Then add ground cumin, oregano, and a bit of cayenne pepper and cook for a couple minutes more.

Add diced green chilis (Anaheim chiles), chicken stock, white beans, and a little chicken flavor base and simmer for 30 minutes.

While that simmers, let the chicken breasts cool, then shred into bite-sized pieces with your fingers or a fork.

After 30 minutes, add the shredded chicken pieces and cook about 10-15 minutes more.

This is one of those very rare recipes where I think cilantro is 100% optional, but you know I can't ever miss a chance to add some, so I chopped up a small bunch of cilantro.

If you decide to use chopped cilantro, add it and simmer about 5 minutes more. Serve chili hot, with cheese on top (and white tortilla chips for the non-dieters in the family.)

Amy's Amazing White Chicken Chili
(Makes about 6 servings, recipe from my sister-in-law Amy, another one of the many great cooks in the Denny family.)

Ingredients:
4 boneless, skinless chicken breasts, fat trimmed
2 tsp. + 2 tsp. vegetable or olive oil
1 onion, chopped
1 tsp. minced garlic
2 tsp. ground cumin
2 tsp. oregano (I used Mexican oregano, but any type of oregano will work)
1/2 - 1 tsp. ground cayenne pepper (I used a very scant 1/2 teaspoon, but I'm kind of a wimp on hot foods)
2 cans diced green Anaheim chiles (4 oz. can; the recipe called for one 7 oz. can which I didn't have)
4 cups chicken stock or canned chicken broth
2 cans (15 oz.) Great Northern Beans or other white beans, with juice
1 tsp. chicken flavor base (I was using very flavorful homemade chicken stock, so I didn't add this, but I would if I used canned chicken broth)
Optional: 1 small bunch cilantro, chopped (about 1/2 - 3/4 cup chopped cilantro)

Instructions:
Trim all visible fat and tendons from the chicken breasts, then heat 2 tsp. oil in a heavy non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Remove from pan and let cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they're softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more, then add the ground cumin, oregano, and ground cayenne pepper and saute a couple minutes more.

Add canned diced green Anaheim chilis, 2 cans white beans, 4 cups chicken stock or canned chicken broth, and chicken flavor base (if using), turn to low simmer and let cook for 30 minutes.

While the chili simmers, use your fingers or a fork to shred the chicken into bite-sized pieces. (Don't cut, because cut chicken pieces will shred apart into strings in the chili when they cook.) After the chili has simmered for 30 minutes, add the chicken and simmer 10-15 minutes more.

If using cilantro, chop it while the chili simmers the last 10-15 minutes with the chicken added. Then add the chopped cilantro and simmer about 5 minutes more. Serve hot.

Serving Suggestions:
~Grated cheese is great for serving sprinkled on the chili (I used four cheese Mexican blend, which is a blend of low-fat cheeses)
~For non-dieters, you can sprinkle some crushed white tortilla chips over the chili before adding the cheese.
~I think the Cilantro, Lime, and Avocado Salsa that is part of my recipe for Black Bean and Beef Chili would also taste great on this.


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South Beach Suggestions:
This chili recipe with lean chicken, low-glycemic beans, and served with low-fat cheese (and no chips of course) would be a great main dish for any phase of the South Beach Diet.

More Chili Recipes (and Not Just for the Superbowl)
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
From Kalyn's Kitchen ~ Turkey and Pinto Bean Chili with Lime and Cilantro
From Kalyn's Kitchen ~ Chili and the Superbowl Make a Great Team
From BlogHer ~ 44 Chili Recipes for Superbowl XLIV
From BlogHer ~ Pick Your Chili Recipe for Superbowl Sunday
From BlogHer ~ Make Chili in the Crockpot While You're Out Having Fun
(Want even more recipes? I find recipes from other blogs using Food Blog Search.)

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91 comments:

Ed Schenk said...

I enjoy White Chicken Chili as much as I enjoy the Texas Red but I like the Cilantro in mine.

Daryl said...

I see great cooks run in your family! Looks very delicious and a nice change

Chow and Chatter said...

wow what an amazing chili love this and love your blog

Mindy said...

I'm printing this one out and making it this week. The hubby loves chili of all kinds. Also, we're just about out of the big pot of red lentils with lime and cilantro I made. Kalyn your recipes are wonderful. Thank you.

Chau said...

oh yummy. have beans and chicken breasts and willing to try this. where do you get the chiles and what happens if that get omitted/and or substituted?? does it lose the flavor?>

Hope said...

Looks fabulous...and who doesn't love cilantro! Yummmmy!

Kalyn said...

I'm glad people are liking this, because it was so good! I fed some to a friend and she loved it too. And we do have a lot of very good cooks in our family.

Chau, I think the green Anaheim chiles are pretty important for the flavor here. I don't know where you live, but here I find them by the Mexican foods in most every store. If you can't find them, you could use a smaller amount of jalapeno chiles (much less!) or try making it with fresh poblano or anaheim chiles, but I wouldn't leave the chiles out completely.

Pam said...

Hubby's making chili, it's the only day of the year that he cooks.

Brenda said...

I might try this this week.

You wouldn't happen to know the Weight Watchers points on this one?

I tried your pan fried asparagus this week and it was amazing!

Kalyn said...

Brenda, one reason I chose South Beach to manage my weight is so I wouldn't have to count calories, fat grams, or points, so I don't have any idea about that.

Anonymous said...

Looks amazing Kalyn ... thanks for sharing!

Cheryl from fb

T.W. Barritt at Culinary Types said...

It does look "amazing!" I have heard so much about white chili, but never made it. It's about time!

Joanne said...

I'm not cooking for the superbowl but if I were, this chili would certainly be on my menu. Looks delicious!

Anonymous said...

Kalyn - Your timing is great! We were in the mood for chili yesterday so we made your Mexican Lentil soup/chili recipe - it was delicious! I added lean turkey sausage for my husband, but next time I'd leave it out - it kind of interfered with the wonderful lentil vibe. Thanks for all your fantastic recipes - I'll be making your low sugar cocktail sauce in just a few minutes...
Sandy

Mel said...

This is almost identical to my White Chicken Chili recipe, but I put about 5 cups reduced sodium chicken stock in mine (instead of 4), and add Chipotle Chili powder (about 1 t) to the soup to give is a smokey spicy flavor. Haven't tried cilantro yet. Green chiles are definitely mandatory!

Also, try adding about 1 c. reduced fat sour cream to the soup at the end, but take some of the hot soup and liquify the sour cream first in a separate bowl so it doesn't curdle. It gives the soup a much creamer, richer flavor without a lot of added fat.

It's delicious - I make this every other week and eat it for lunch and dinner!

Kalyn said...

Thanks Cheryl, hope you like it!

TW, it's so good. The diced green chiles are one of my favorite ingredients.

Joanna, thanks!

Anonymous, you're welcome. I'm making some of that cocktail sauce today too!

Mel, this is a recipe that has gotten around, I can tell! I love the idea of adding some sour cream at the end. Also I bet a touch of chipotle is good in this.

Cookin' Canuck said...

I have been looking for a good white chicken chili recipe for awhile now. This looks as though it's going to fit the bill perfectly!

Sean said...

To me, that looks more like soup than chili, but it still looks good. I may have to try making that sometime.

Melynda said...

I enjoy white chili more so than a bowl of "red". This looks so very yummy. Thanks to You and Amy. Also a great extra is that it makes 6 servings, when there are only 1 or 2 to eat, it seems the leftovers never end on some recipes.

Bellini Valli said...

This does sound amazing Kalyn. Chili season is not over yet even if people are lured into thinking it is Spring.

The Italian Dish said...

One of my favorite all time ways to make chili. This looks great - and I'm totally with you on the cilantro.

Debbi Smith said...

I just made this and it was fantastic! I love all forms of chili! Isn't it annoying when you get a misprint in a recipe from a magazine, it's happened to me before too.

MelRae said...

Hey Kalyn! I made your "spicy Asian wraps" with ground chicken, but I did not have enough lettuce...so I put the filling in the freezer. I have been wondering if I could incorporate that into some other kind of dish. I am thinking this may be just the thing to do!

Koek! said...

That chilli sure does look good!

Baltimore Health Coach said...

I absolutely love the work that you are doing. Keep it up!!!

We Are Not Martha said...

I made a white chicken chili a couple weeks ago and it was so delicious and perfect for rainy, cold weather. Yours looks even prettier though :)

Sues

leanne said...

Kalyn, I made this for dinner tonight, and it was absolutely fantastic. I've been dying to find a great white chicken chili recipe. This is a total keeper! Thanks!

Kalyn said...

I'm excited to hear from people who have tried this and liked it; I'll pass the compliments on to Amy!

Carolyn said...

I've been on the hunt for a really great white chili recipe and will definitely give this one a try. Thanks, Kalyn!

A Year on the Grill said...

great recipe. I love this recipe a lOT!

Julia S. said...

Made this for dinner last night and it was SOOOO good! I didn't have 2 cans of beans on hand so I just added the one can and for a little something extra I added a 15oz. can of whole tomatoes (crushed them up a little) ... so it isn't quite 'white' chili but it tasted great! Thanks for the recipe.

Kira said...

Wow, that looks amazing. I recently invented a chicken chili recipe and for my dad, and it didn't look that good. I might have to try this one.

Kira

Carrie said...

OMG, this was sooo good. My hubby just re-stared South Beach and LOVED this! My Mom and girlfriend made it today, and they also LOVED it. Mom recently had a heart attack and is on a low-fat diet! She used ground turkey in hers.
LOVE your blog, I'm always trying your fabulous recipes!

Kevin said...

White chicken chili is always welcome on cold winter days and this one looks great!

DebA said...

Love this one. I am looking for good, natural foods. This one certainly fits that. Thanks for sharing.

Newmicon said...

Never been much of a chili fan but, that looks like a chili I'd like!

Sara said...

Hi Kalyn!

I made this tonight as I am still plugging away with the South Beach diet- though with your fantastic recipes I would hardly refer to it as "plugging away." :) The chili turned out to be fantastic! I was greedy and did not let it simmer for the total 45minutes and I think that might have slightly enhanced the flavor, but I can't complain as this way I am sitting here enjoying a bowl as I speak (type?).

I'd recommend this to anyone. Thanks again!

Kalyn said...

Sara, glad you liked it.

Erica said...

Oh my goodness!! This chili is great!! I can't believe it is healthy. Thanks Kalyn for making healthy food taste every bit as good as the unhealthy ones!!

In phase one...how much of this chili can I eat at a serving?

Kalyn said...

Amy, the latest book says limit dried beans to 1/3 to 1/2 cup serving to start for phase one. I'd eat a small serving of chili with a green salad on the side. Glad you liked it.

Melissa said...

Awesome! We had this tonight and it was wonderful! ;) I only had 2 chicken breasts thawed so that's all I used and didn't cut down on the rest because we like soupy soup. I was shocked that it still seemed like a ton of chicken to me. It was great!

Kalyn said...

Melissa, so glad you liked it and good to know it still turned out even with less chicken, thanks for sharing that!

Krimp and Dima said...

This recipe is wonderful! I added extra red pepper (I am pregnant and am constantly craving spicy food!). The hubby is deployed right now but when i emailed him about this recipe he was VERY jealous that he couldn't have it! Looks like I will be making this again and again! Thanks so much!

Kalyn said...

K&D- So glad you liked the recipe, and glad that it satisfied your cravings. Good luck with the pregnancy too. Must be tough with the husband gone, sending best wishes for all your family.

Anonymous said...

Delicious! Took some advice and added sour cream! Will be making this again for sure!

Kalyn said...

So glad you liked it. Sour cream is a great addition.

Paul C said...

This was great we ate on it for 3 days..........

Kalyn said...

Paul, I love this recipe too. So glad you enjoyed it.

Annie said...

Wow, just made this chili and it was amazing! Perfect blend of spices and I was surprised that this was so healthy! Thanks for a great recipe, my boyfriend and I loved it, and our chocolate lab enjoyed a little leftover chicken broth poured over his food. :)

Kalyn said...

Annie, so glad you you liked it. I'm making this for a party later this week.

Christine said...

I made this chicken chili tonight for supper....LOVED IT!!! My husband, son & daughter loved it as well...what a huge success!!
Thank you Kalyn!!!

Kalyn said...

So glad you liked it Christine. I will pass the kudos on to Amy!

JimtheFamilyCook said...

I love white chili! This recipe looks wonderful. I usually melt some Monterrey Jack cheese in the chili to help thicken it, and the "magic ingredient" is 1/2 tsp of ground cloves, which sounds weird, but makes for a very special flavor. Thanks for all your wonderful recipes!

chasingjoy said...

I made this for probably the 10th time yesterday. It's my absolute favorite! I realized I didn't have any broth but was determined to make it. Bouillon cubes? NO! I've read before that you shouldn't make broth with skinless boneless chicken breasts but I thought, what the heck. So I threw 3 breasts in a pot with the veggies, some salt and pepper and went for it. Later I wimped out a little and did add the chicken base flavoring. The chili was awesome. My favorite part though was the texture and juiciness of the chicken since they were boiled instead of sauteed. I'm definitely doing that again!!!!

Kalyn said...

So glad you've enjoyed this so many times, and I do like that idea of cooking the chicken in the broth!

Julie said...

I love this recipe with all of the garnishes (lime, cheese, avocado, sour cream.) Definitely a keeper!

Kalyn said...

Julie, so glad you liked it!

Barbara Bakes said...

I've been on the look out for a great chicken chili recipe. I'm going to give this a try soon.

Magic of Spice said...

This has comfort food written all over it! Delightful recipe :)

bewitchingkitchen.com said...

Awesome variation on chili, loved it!

And the bowl is too gorgeous...

Zesty Cook said...

I'm not familiar with Anaheim chills. Do you think plain green chilis would work, too? This looks like a great recipe. I have yet to find a white chili recipe that I love, so I will definitely be trying this one. Thanks, Amy and Kalyn!

Kalyn said...

So glad people like the sound of this! Zesty, Anaheim chiles are large mild green chiles grown in California; probably the same as what you just call green chiles.

Cee Jay Kay said...

I made this last night. I did not have canned green Anaheim chiles, so sauted fresh chopped poblano with the onion. I also threw in some chopped red bell peppers, just because it needed to be used up. I thought I had cilantro in the house, but did not. I adore how these flavors blended. I added a low fat mild cheddar, and it was the perfect finish. I love this recipe as a change from the same old, same old tomato based chili. My husband liked it, but said he'd only want it once in a while.

Kalyn said...

Cee Jay, love the idea of using fresh poblanos in this. Glad you liked it!

chasingjoy said...

I've probably made this recipe 10 times since first discovering it on your site. It's a huge favorite with friends and family! I even had it planned for this weeks menu before even realizing you had posted it again. Anyone that hasn't tried this certainly should!!! P.S. I love your new heart veggies in hour header!

Kalyn said...

So glad you have enjoyed it so much. My brother Rand is the one who does the headers for me; I'm so lucky to have a talented brother!

gay said...

I made this yesterday. I used old glory smoked chicken base and it was just delicious. Thanks for all the great recipes!
Gay

amyskal said...

Made this tonight and it was delicious just as everyone has said. I told my 7 and 9 year old kids it was "chicken stew" (since anything with the word "chili" makes them skeptical) and they loved it too. Thanks so much!

Jess said...

This recipe was absolutely perfect!! The flavor, ingredients, consistency, everything was stunning! My boyfriend and I made it tonight and we were speechless at how good it was. I'm going to make it for my family this Sunday too. Also, we added corn, I think it made it even better :)

Kalyn said...

Jess, so glad you liked it!

Frustrated Momma said...

Hi, this is the 1st recipe I have tried from your website that did not please a single person in the family. It felt more like a soup. I suggest to those who like spice triple the cayenne and use hotter chopped peppers.
BTW I use some recipes I've found here ALL the time.

Kalyn Denny said...

Frustrated Momma, you can see from the comments above that there have been a lot of people who liked it, so I'm sorry it was not a hit with your family. Glad to know you have enjoyed some of the other recipes though.

Lindsey Lu said...

Has anyone tried to make this in a crockpot? Any suggestions on cooking times/temps?

Lindsey Lu said...

Made the chili this weekend and it was great! Mine was a little watery so I think next time (and there WILL be a next time) I'll add another can of beans. Other than that, perfect!

Maggie said...

Lindsey,
My husband made this in a crockpot and it turned out really well. He just put everything in the crockpot without browning or anything (we tend to be lazy cooks). He left the chicken in large pieces during cooking and we shredded them in our bowls. He prepared everything the night before, pulled it from the fridge, set it up to cook on high for 4hr before shifting to low for the rest of the day (~6hr). Initially we thought it was watery for chili, but once we shredded the chicken it worked beautifully. He was skeptical when I initially suggested the recipe, but is a convert. This will be part of our regular winter soup rotation!

M and PB said...

Still LOVING this recipe! I've had it in my recipe log for about two years now (since you first pointed it out to me) and we make it frequently! Just wanted to tell you again how much we appreciate you sharing your amazing recipes with the www:-)

~w4lucy

savoirfairey said...

This white chicken chili is, indeed, amazing. I made it for dinner last night and everyone went nuts over it. I brought the rest for lunch and just finished it. I had to jump online and post a rave review. This was easy and came together pretty quick. The flavors are out of this world...especially topped with cilantro and jack cheese while it's hot so the cheese gets nice and melty. I can't say enough about this delicious chili! I love that it's a little like a soup and not super thick. It's just filling enough to be satisfying, but not cloying, like some chili's. I could eat this a few times a week and never get bored with it! It's a MUST try! Thank you so much for sharing! :-)

awkwardwave said...

Planning my meals for the week. I am making this - a third time. I love it. And I am making another of your recipes, too! Thanks for the inspiration.

priddycy said...

This is one of my favorite recipes! I'm trying something new with it today. I just put everything in the crockpot uncooked/not sautéed. I know that the browning/sautéing add more flavor, but I wanted something really simple today. We shall see if it turns out good later this afternoon.

Kalyn Denny said...

Would love to hear how it turns out!

Unknown said...

I made this last night with leftover turkey and it was the best white chili I've made so far. I did need a little salt and some more spices (garlic and cumin). I used dried beans that I cooked in the crockpot, which may be why I needed the salt.

Kalyn Denny said...

So glad you liked it!

Megan Levitt said...

I am starting Phase 1 again and I have made this before and loved it! I was just curious how it fits in Phase 1 with all the carbs in the beans. Is it just minimal because you are only supposed to have 1/2 a cup?

Kalyn Denny said...

Megan, you're right that beans are a limited food for Phase One. But because this chile has chicken and other ingredients, you aren't eating only beans when you have an average size serving of it. I wouldn't overdo it; I'd eat a small bowl of this with something like a green salad for Phase one.

JoeJoe said...

Kaylyn, my husband and I are on Phase 1 this year, and via Google, I found your site. What a blessing! Made the white chicken chili today and it is fantastic! Please don't stop posting. You are giving people so much more variety in the SB diet. Thank you!

Kalyn Denny said...

JoeJoe, so glad you like the site, and I'm planning to keep doing it for a long time!

Amy said...

Absolutely adored this recipe! We put a squeeze of fresh lime in, too. I will double the recipe next time for more leftovers.

1ba9de74-8ed8-11e3-98ef-000f20980440 said...

Made this tonight...another delicious and easy recipe! I've been making your recipes for almost a year and I've never been disappointed.

Kalyn Denny said...

I do love hearing that! So glad you're enjoying them.

Nikki Greminger said...

I made this last night for a second time, but I was feeling under the weather and wanted to take a short cut. Instead of chicken, I used ground turkey and cooked it with the onions and oil. I also switched out one can of northerns for black beans (just for fun). Still turned out great and allowed me to sit and relax while it simmered away. Thank you Kayln!

Kalyn Denny said...

Nikki, thanks for sharing that. I think this would be great with ground turkey!

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