Hello, we’re back up North where it’s cold, and we’re craving our Spicy White Chicken Chilli that is wickedly good and piquant. Are you ready for some hearty comfort food that warms the heart and heats up the tummy?
If you’re more a mild fan, don’t worry, you control the heat. Zesty or mild the taste is incredible. Remember Hurricane Matthew? We are stuck in a motel, without power, and all we can think of is hot soup. We talk about all the soups we love, but at that time we can’t decide which one to make. Then on the drive home, the idea comes to us like a bolt of lightening — Spicy White Chicken Chili.
Yes! Spicy White Chicken Chili is what we need.
Our Origin for Spicy White Chicken Chili
For years we are of the mindset that it isn’t chili unless it has beef, beans, and tomatoes. Then one day we get just a little feisty and decide to try our hand at something different —white chicken chili. The elements we’re looking for are spice, chicken, beans, and a southwest flavor. We find what we’re looking for in the soup.
Twenty plus year ago, white chicken chili let alone spicy white chicken chili was virtually unknown.
Do you ever wonder how a person creates a recipe? I believe that most times it’s out of necessity. Isn’t necessity the mother of invention? When you don’t have all the ingredients to a recipe, you become creative. Here’s the way I think spicy white chicken chili came about.
It’s another cold rainy day in the Southwest; it’s the kind of day you can’t get warm, and all you want to do is stay indoors.
The Creation of Spicy White Chicken Chili
The Mr. turns from the kitchen window and says to the Mrs., “Let’s make some chili. I’m craving hot and tasty.”
The Mrs. looks up from washing the breakfast dishes and answers, “I have chicken, it’s thawing in the ice box, but we don’t have beef or red beans. I was supposed to go to Sonny’s Produce and Meat yesterday to get supplies. The rain flooded our road, and lots of folks can’t get into town.”
“What do we have in the pantry?” asks the Mr.
The Mrs. walks over to the pantry and sees white beans. An idea starts to form, and she says, “Why don’t we use chicken and white beans instead of red?”
The Mr. scratches his chin and thinks this over. “Yeah,” he says, “but it won’t taste like chili. I’m hankering for chili.”
“The taste of chili doesn’t come from the beef and red beans,” says the Mrs. “Cumin is what gives the soup that particular flavor. Instead of chili powder we can make it spicy with the chopped green chilies I canned.”
Spicy White Chicken Chili is fast and easy
The first time we make the chili we don’t have a recipe so we have to figure out how to get that chili taste and still keep it white. Well, it’s a slap your forehead moment for us. Just like the Mrs. said, the chili taste comes from neutral-in-color cumin and NOT red chili powder.
Instead of using dried red beans we use Great Northern beans which are white. We also use chicken broth for the stock. Our prep time takes only 10 minutes and the cooking time only 45 minutes.
When we serve the spicy white chicken chili we squeeze a bit of lime juice on it to give it a bigger kick of flavor. To finish it off, we add aa dollop of sour cream and a sprinkle of chopped cilantro.
You’ve got to try the recipe. The white chicken chili is bright and full of flavor. Even a sworn chili con carne lover will agree that this spicy white chicken chili can take the stage with its red chili brother any old day.
Tutti a tavola è pronto
Un caro saluto e alla prossima
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Wickedly Good Spicy White Chicken Chili
- 2 15- ounce cans white beans drained (we used Great Northern)
- 1 Tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- ⅛ teaspoon ground cloves
- 7 ounce can chopped green chilies
- 1 ½ teaspoon dried oregano
- 1 serrano pepper finely chopped ( eliminate if you prefer a milder chili)
- 3 dried bay leaves
- 1 Tablespoon Goya's Sazonador Complete seasoning may use 1 ½ teaspoons Kosher salt instead**
- 3 boneless skinless chicken breast or 2 pounds chicken boneless thighs trimmed of excess fat and diced into ½ to ¾ inch pieces thighs work better than breast
- 3 cups chicken stock
- Lime wedges and sour cream before serving
- Fresh chopped cilantro for garnish
- Tortilla chips for garnish
- In a large Dutch oven or heavy pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cloves, cumin, Sazonador (or salt) and cook a minute more. Add the green chilies, dried oregano and serrano chili (if using).
- Add the chicken pieces, chicken stock, and bay leaves. Increase the heat to high and bring to a simmer. Lower the heat to low and cover. Simmer for 20 minutes, until the chicken is thoroughly cooked. Add the drained canned beans and cook for an additional 15 minutes. Taste and add more salt if needed.
- Serve topped with a squeeze of lime, a dollop of sour cream, sprinkle of chopped cilantro, and tortilla chips.
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