Not a bean fan? This creamy, light White Chicken Chili is suited for your appetite.
White Chicken Chili blends sour cream and corn, to bring on the Tex Mex flavor, without the heat or beans. Secret ingredient? Tequila!
Without further ado, here’s the White Chicken Chili recipe (a more compact, printable version appears below):
Table of Contents
- White Chicken Chili Recipe: Ingredients
- How to Make White Chicken Chili
- White Chicken Chili Printable Recipe
- White Chicken Chili Tips for Success
White Chicken Chili Recipe: Ingredients
- 2 T. tequila
- 1/2 c. chicken broth
- 1/2 c. sour cream
- 6 c. chicken broth
- 2/3 c. water
- 1/3 c. flour
- 1t. cumin
- 1/2t. salt
- 1/4t. pepper
- 2 T. butter
- 2 cans corn, 15 oz. size, drained
- 1 c. diced cooked chicken
- chopped fresh cilantro and tortilla strips, for garnish
How to Make White Chicken Chili
- Combine tequila, butter, and 1/2c. of the broth in a 1-qt. pot. Bring it to a boil, and keep it boiling until it’s reduced by half.
- Stir in the sour cream. Remove from heat and set aside.
- Whisk together the next 6 ingredients (up to pepper) in a 4-qt. pot. Bring to a boil, whisking enough to prevent lumps.
- Stir in the butter, corn, and chicken. Reduce heat to low, and simmer for 10 minutes.
- Shut off heat, and stir in the broth/sour cream from the 1-qt. pot.
- Season with cilantro and tortilla strips, if desired; and serve.
White Chicken Chili Printable Recipe
White Chicken Chili
White Chicken Chili blends sour cream and corn, to bring on the Tex Mex flavor, without the heat or beans. Secret ingredient? Tequila!
Servings: 6
Calories: 175kcal
Cost: $7.50
Ingredients
- 2 T. tequila
- ½ c. chicken broth
- ½ t. sour cream
- 6 c. chicken broth
- ⅔ c. water
- ⅓ c. flour
- 1 t. cumin
- ½ t. salt
- ¼ t. pepper
- 2 T. butter
- 2 cans corn 15 oz. size, drained
- 1 c. diced, cooked chicken
- chopped fresh cilantro and tortilla strips, for garnish
Instructions
- Combine tequila, butter, and 1/2c. of the broth in a 1-qt. pot. Bring it to a boil, and keep it boiling until it’s reduced by half.
- Stir in the sour cream. Remove from heat and set aside.
- Whisk together the next 6 ingredients (up to pepper) in a 4-qt. pot. Bring to a boil, whisking enough to prevent lumps.
- Stir in the butter, corn, and chicken. Reduce heat to low, and simmer for 10 minutes.
- Shut off heat, and stir in the broth/sour cream from the 1-qt. pot.
- Season with cilantro and tortilla strips, if desired; and serve.
White Chicken Chili Tips for Success
- Those who like it hot can float a few jalapeño slices on the surface.
- No tortilla strips? Crush a few salted corn chips over each serving.
- My family will sometimes not give a new dish a fair chance, if it’s a twist on an old favorite. For example, when they hear “chili,” they expect tomatoes and beef, and anything else is viewed with suspicion. In the case of this recipe, I just told them I made some soup, and waited until they tried (and liked) it, before divulging the name.
- A great way to use any leftovers is to make white chicken nachos: arrange corn chips on a platter, cover with shredded, cooked chicken and shredded Monterey Jack cheese, and pour heated soup over the top. Pass the guacamole!
- A quality soup pot will cook this chili with even results. I like this heirloom quality pot (view here).
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