White Chicken and Sherry Chili

  • Yield: 10 servings


4quarts water
1 1/2cups cream sherry
1teaspoon salt
2pounds boneless, skinless chicken breasts
1/4cup butter or margarine
1large onion, chopped
1-- garlic clove, finely chopped
2tablespoons fresh chopped cilantro
1tablespoon fresh chopped basil, or 1/2 tablespoon dried
1/4teaspoon chili powder
1/4teaspoon ground cloves
2-- (16-ounce) cans Great Northern white beans
2medium tomatoes, chopped
-- Chopped cilantro
-- Sour cream
-- Blue corn tortilla chips


  1. 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.
  2. 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.
  3. 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).