top of page

White Chicken Chili

I went to The Cheesecake Factory while in Florida and had a white chicken chili that was soo good. Naturally I wanted to rush home and recreate it. After a couple tries - SUCCESS. Spicy and full of flavor is what this recipe is all about. Oh so yummy!

White Chicken Chili

Prep time: 5 Minutes

Cook time: 45 Minutes

Total Time: 50 Minutes

Serves: 6-8


Chicken (shredded, 3 cups)

Olive Oil (2 Tbsp)

Butter (2 Tbsp)

Onions (1 medium, diced)

Jalapeño (1, seeded, diced)

Garlic (4 cloves, minced)

Flour (1/2 cup)

Chicken Broth (4 cups)

Chili Powder (1 1/2 tsp)

Black Pepper (1 tsp)

Salt (1 tsp)

Brown sugar (1 Tbsp)

Cumin (2 tsp)

Sour Cream (4 Tbsp)

Salsa (1/2 cup)

Sriracha Sauce (1 tsp)

White Navy Beans (1 can, drained)

Black beans (1/2 can, drained)

Rice: (white, 2-3 cups as needed)


1. In a large frying pan, add olive oil, butter, onions and jalapeño and cook until onions are translucent. Add garlic and flour, slowly making the roux. Stirring often ensuring not to burn the flour. Then slowly add the chicken broth (1 cup at a time). Constantly stirring making a thick sauce.

2. Then add the chili powder, black pepper, salt, brown sugar, cumin, sour cream, salsa, and sriracha sauce. Cook for approx 15 minutes to meld all ingredients together. 3. Add the navy and black beans and cook for another 20 minutes. 10 Minutes before serving make your rice as directed on box. 4. Serve as a chili in a bowl OR do how I like. Add chili to a plate, and scoop your rice into the middle. Getting a perfect rice/chili ratio every time.


Recent Posts

See All
bottom of page