White Chicken Chili Recipe

The White Chicken Chili and Cheesecake Factory is one of my favorite dishes. I found this recipe on www.whitechickenchilerecipe.org. This recipe tastes very similar to what they serve at the restaurant.  It is great  over rice and topped with a few diced tomatoes. I buy a pre-cooked rotisery chicken rather than cooking chicken myself and it turns out great. This recipe is for a huge batch so I usually cut it in half . Half the recipe will easily feed four people with a bit left for lunch leftovers the next day!

I hope you enjoy!

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 chicken (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.


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