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White Chicken Chili - all the flavors for terrific white chili: tender chicken, Mexican spices & fresh herbs, beer, beans and one very special ingredient. Simply Sated
3.89 from 9 votes
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White Chicken Chili

Course Entree, Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Susie Gall

Ingredients

  • cups diced onion
  • 1 Granny Smith apple peeled, cored & diced
  • 3-4 cloves garlic minced
  • 2 tablespoons canola oil
  • 2 tablespoons butter unsalted
  • 4 cups cooked cubed or shredded chicken (4 chicken breasts or 1 large rotisserie chicken)
  • 3 cups chicken broth – low sodium or unsalted
  • 1 bottle beer – your favorite or Dos Equis
  • 1 can chopped green chiles drained or 1 fresh Anaheim or California green chiles, seeded & chopped
  • 3 cans Great Northern Beans drained
  • ½ lime – juice only - opt
  • ¼ teaspoon ground red pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon Ancho chili powder
  • ½ teaspoon chili powder
  • ½ teaspoon apple pie spice
  • 1 teaspoon ground black pepper
  • ¾ teaspoon kosher salt
  • 1- cup heavy cream or Half & Half
  • ½ cup fresh cilantro chopped
  • --------------------
  • For Garnish:
  • Sliced avocado
  • Fresh cilantro chopped
  • Low-fat sour cream
  • Mexican blend or sharp cheddar cheese
  • Crackers or crusty bread

Instructions

  1. In a large skillet, place canola oil and butter. Add diced onion and diced apple and sauté until onion is translucent and apples are soft. Add garlic and sauté 30 seconds more.
  2. In a Dutch oven or large pot, place all ingredients except the half ‘n half, cilantro and garnish ingredients. Bring to a boil, then reduce heat to medium-low and simmer 50 minutes.
  3. After 50 minutes, add chopped cilantro and Half & Half. Turn heat to medium, stir and cook until heated through.
  4. Serve with your choice of garnishes.
  5. Enjoy!