I originally posted this recipe on Every Day Cheer, but we all need a little fall and a great recipe for soup in our lives, right? Just looking back over it solidified my decision to make this for dinner this weekend.
I have a slight love affair with White Chicken Chili from the Cheesecake Factory. It doesn’t matter what time of year, I don’t even need to look at the menu; I know I want White Chicken Chili the moment I step foot in the door.
I’ve made several versions, always trying to recreate the taste, but I could never quite get it right. Until, this past month.
When I tell you this is the perfect soup for fall, I really mean that I think you should go to the store and pick up the ingredients right now and get it started. I cooked this on a Monday, and ate it for dinner two other times and lunch twice.
I found the soup after many searches for a copycat recipe, and finally I found a video from a local news station. Apparently, a chef from the Cheesecake Factory was featured on a news segment and prepared White Chicken Chili. Could this be any more perfect?
I tweaked the recipe a little. The heat was a little more than I wanted since I knew my toddler would be eating it with us. What I found in the end was perfection. It is spot on and full of flavor. I want some now just thinking about the goodness that is White Chicken Chili.
Now, before you look at the list of ingredients, I’ll go ahead and tell you that it’s a little lengthy.
I actually held off on making it for a little while because of the ingredients. When I finally decided to add this to our weekly menu, I was surprised by the number of ingredients I already had in my pantry. All of the seasonings, garlic, chicken stock, white rice, white beans, flour and oil were sitting nicely on my pantry shelves. When it came down to it, I had little to purchase to make this amazing dinner.
- 2 pounds diced chicken breasts
- ¼ c. canola oil
- ½ Tbl cumin
- ½ Tbl chili
- ½ Tbl salt
- 1 tsp white pepper
- 1 oz. canola oil
- 1 oz. butter
- 2 Tbl dehydrated onion
- 1 Tbl chopped garlic
- 1 small can chopped green chiles
- 1.5 oz. flour
- 4 cups chicken stock
- ⅛ c. salsa verde
- 1 Tbl Chipotle Tabasco
- ½ c heavy cream
- 1 cup white beans
- Garnish (optional):
- Pico de Gallo
- White Rice
- Fresh Chopped Cilantro
- In a large pan, heat canola oil.
- While the oil is heating, mix diced chicken and spices together in a separate bowl.
- Lightly brown the chicken in the heated oil, remove the chicken from the oil when it is browned and cooked throughout--don't overcook. Don't drain the pan.
- Heat additional oil and butter in the pan.
- Add onions and garlic and cook for about 30 seconds.
- Add the green chiles, stir to incorporate.
- Add flour, stir to incorporate and cook for about 1 minute.
- Slowly whisk in the chicken stock, whisk while adding to prevent lumps.
- Add salsa verde and tabasco and allow mixture to come to a slow simmer, once the mixture is simmering, add the chicken back to the pan.
- Simmer for about 7 minutes, then add heavy cream and white beans.
- Serve over white rice and garnish with pico and cilantro. (I also added a little more salsa verde to the top, because I love the flavor.)
Go ahead and try this dish, and invite a few friends over. They’re going to be impressed, trust me.
I love white chicken chili but my recipe isn’t creamy. I might have to try this one!
I love your blog and read it as soon as it is posted. You recently changed the font colour and it is very difficult to read, could you go slightly darker?
Hi! Yes, thanks for the feedback! I am in the process of getting that fixed 🙂
Just wanted to say thanks for sharing this. Made it for supper tonight and it was a hit with everyone!
God bless you and your beautiful family.
Yay!!! So happy to hear that!!
I found your recipe ages ago on everyday cheer and never wrote it down, always referred back to site. It’s me and my family’s favorite. We were panick stricken to lose the recipe once the site went down, I looked for weeks! Thanks for reposting!!!! Lesson learned, this one is a keeper!
Yay!! I’ll try to get everything I posted over there back on here! Thanks!!
DELICIOUS!!! I used a chopped poblano, chopped onion, and olive oil instead but this was really fabulous. Bravo!