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Mexican White Chili With Chicken

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“This is one of my favorite dishes! the original recipe calls for cooked chicken breasts, but I just purchase a store-bought cooked chicken and take the meat off of it, use as much chicken as desired. You can adjust the chili powder and cumin to taste, and use really whatever beans you desire, I like canellini beans also.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
  2. To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
  3. Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
  4. Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
  5. Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
  6. Remove from heat and stir in the sour cream.
  7. Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.

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