The first time I tried a White Chicken Chili Recipe was one day when I went to the Cheesecake Factory in Overland Park in Kansas. I was there visiting some family and we decided to go out for dinner.
All I could say was… WOW !!!
It was one of the tastiest meals I had in a long time and had to somehow get the recipe. Now, to give you an idea, the meal itself was around $12 for the 1 serving… but I was able to make a batch of it, serving about 10 people for around $20. This recipe is a bit spicier than normal, so if you don’t mind getting the sniffles or breaking a sweat then you should be OK. But if you can’t, you can substitue the Jalapeno peppers with some milder green chili peppers.
A really great thing about this White Chicken Chili Recipe is that you can store it in the freezer. Once it’s frozen, all you have to do is let it sit in the fridge over night, take it to work with you the next day and heat it in the microwave.
You can’t go wrong with this… and it come extremely close to the White Chicken Chili Recipe at The Cheesecake Factory. You’ll love it.
2 Tablespoon vegetable oil
1 onion, chopped
5 cloves garlic, crushed
2 jalapeno peppers diced
2 (4 ounce) cans chopped green chile peppers
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cayenne pepper
6 teaspoons chicken bouillon
6 cups of water
5 cups chopped cooked chicke (breast, thigh, leg etc)
5 (15 ounce) cans white beans
1 1/2 cups shredded Monterey Jack cheese
1 cup of white rice (Minute Rice)
1. In a large saucepan heat the oil over low to medium heat. Gradually stir in the onion until you see it start to carmelize. Mix in the jalapenos, garlic, green chile peppers, oregano, cumin, cayenne pepper and chicken boullion
2. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the water, chicken and 4 cans of the white beans.
3 Take the final can of white beans and blend together and add to the chili, this will help thicken it up.
4. Simmer 15 minutes, stirring occasionally.
5. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with white rice.