top of page
  • Listener Recipe

Rich & Zesty White Chicken Chili

Submitted by listener Sherri D.


3 – 3.5 lbs. chicken breasts

30 oz. chicken broth or stock, your preference

Five cans (~15.8 oz. per can) Great Northern Beans

1.5 lb. (block or pre-shredded) Pepper Jack cheese

1 pint half & half

1 pint heavy cream

2 cups:

• Fresh chopped onion

• Fresh chopped green bell pepper

• Fresh chopped red bell pepper

Olive Oil

Salt & Pepper

1 stick salted butter

6 tablespoons Flour (for rue)

Optional: For a spicier chili, one small finely chopped Habanero pepper.


Cut breasts in half, and boil for 15 minutes in salted water. Allow to cool, then shred.

If using block cheese, first grate it, then melt it a handful at a time in a double boiler, stirring often. Hint! The cheese will melt easier if you slowly add the pint of half and half while melting/stirring.

Lightly sauté onion & bell peppers in olive oil, add salt and pepper to taste. Sautee until slightly translucent and still a bit crisp.

In an 8 qt. stock pot, make a rue with the butter and flour.

Add all ingredients to the pot, and slightly reduce over low heat, stirring often.

Enjoy the best white chili you’ve ever made!

Submitted by listener Sherri D.

46 views0 comments

Recent Posts

See All

Black Eyed Peas Au Jus

Submitted by Adjo Honsou of Ingredients: (amounts are to taste) Black eye peas Tomatoes Bell peppers and mini peppers Yellow Onion Green Onions Oil 1 boullion cube Fufu n sauce curr


bottom of page