You are here: Home » Recipes » White Chicken and Sherry Chili White Chicken and Sherry Chili Recipe by Favorite Recipes Press Yield 10 servings A delicious version of chicken chili with the smooth flavors of Sherry and freshness of garlic, basil, and cilantro! A perfect meal for kids and parents alike. PrintEmail Ingredients 4 quarts water1 1/2 cups cream sherry1 teaspoon salt2 pounds boneless, skinless chicken breasts1/4 cup butter or margarine1 large onion, chopped1 -- garlic clove, finely chopped2 tablespoons fresh chopped cilantro1 tablespoon fresh chopped basil, or 1/2 tablespoon dried1/4 teaspoon chili powder1/4 teaspoon ground cloves2 -- (16-ounce) cans Great Northern white beans2 medium tomatoes, chopped -- Chopped cilantro -- Sour cream -- Blue corn tortilla chips Instructions Combine the water, sherry, salt and chicken in a stockpot. Bring to a boil over high heat. Reduce the heat to medium. Simmer, covered, for 20 minutes or until the chicken is cooked through. Remove the chicken to a platter. Chill, covered with plastic wrap, for 4 hours. Chill the stock, covered, in the refrigerator for 4 hours or until the fat congeals on the surface. Skim off the fat. Cut the chicken into bite-size pieces. Melt the butter in a large heavy saucepan over medium heat. Add the onion and garlic. Cook until tender. Stir in 3 cups stock, the chicken, cilantro, basil, chili powder, cloves and beans. Bring to a boil. Reduce the heat to medium. Simmer, covered, for about 1 hour, stirring occasionally. Ladle into individual soup bowls. Top each serving with the tomatoes, cilantro and sour cream. Serve with tortilla chips. Recipe reprinted with permission from the Junior League of Pasadena, Inc.’s Dining By Design (Pasadena, California, 1999).