Tuesday, February 15, 2011

White Chicken Chili

Disclaimer:  This dish is "semi-homemade."  I first tasted this chili when my good buddy, Nate made it for us.  I have adapted and made several additions to the recipe since then to make it work for dinner club.

2 Schilling's White Chicken Chili spice packets
3 cups water
2 - 10 oz. cans of small white beans, undrained
1 pound of chicken breast tenders, cubed
non-stick cooking spray
1 red bell pepper, diced
1/2 orange bell pepper, diced
1/2 white onion, diced
8 oz. frozen sweet petite yellow corn
1 ripe avocado, pitted and sliced
1/2 cup shredded colby-jack cheese
1/2 cup light or non-fat sour cream or Greek yogurt
Greg's addition: Fritos scooper chips


Heat skillet to medium-high, spray with non-stick cooking oil and brown both sides of the chicken breast tenders, approximately 5-7 minutes on each side.  After chicken is browned, remove from heat, cut into cubes and set aside.

In a large saucepan, mix together contents of spice packets, water and undrained white beans.  Heat saucepan to medium-high and bring contents to a slow boil, add chicken, corn, onions, and bell peppers.  Reduce heat to low and simmer for 15 minutes.

I serve the chili in a bowl topped with sliced, fresh avocado, a dollop of sour cream and shredded colby-jack cheese.  Greg likes it with the Frito scoops and lots of sour cream.  As a side, I always bake corn bread muffins, which pairs nicely with the spicy chili.


  1. OMG - we FLOVE this chili!!! Love the avocado on top too, delicious! This is probably Roger's and my favorite chili recipe of all time. It's got great heat and kick!

  2. This chili is to die for! We are obsessed with it!