White Chicken Chili

  • Yield: servings


White Chicken Chili
1pound chicken breast tenderloins, cut in 1 in. pieces
1large onion, chopped
1/2cup green pepper, chopped
8ounces sliced, fresh mushrooms (preferably crimini, but buttons will do)
2cups corn, frozen or fresh
2cloves garlic, finely chopped
1-- jalapeno, seeded and finely chopped
1-- 4.5 ounce can diced green chiles
1-- 15 ounce can kidney beans
1-- 8 ounce can cream style corn
2cups chicken broth
2tablespoons extra virgin olive oil
1/2cup dry white wine
1 1/2teaspoons cumin
1/2teaspoon cayenne
2tablespoons oregano
1teaspoon salt
1/2teaspoon fresh ground pepper
1/2cup cilantro, chopped (save some to garnish)
-- Lime wedges (to garnish)
-- Crème fraiche (to garnish)


  1. In a large pan over medium high heat, saute chicken, onions and garlic until chicken is no longer pink. Season with salt, pepper and cayenne.
  2. In a large pot (while chicken is cooking) combine rest of the ingredients over medium high heat. Bring to a boil and cover. When chicken is cooked, add to broth mixture. Simmer on medium low for 5-10 minutes. Season with salt and pepper to taste. Right before serving, add cilantro.
  3. Garnish with a dollop of crème fraiche and lime wedge.
  4. Serve with a grilled piece of ciabatta bread drizzled with olive oil for the ultimate dipping experience!
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