Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Bob Talbert's White Chili
- add review
- #3819
Rediscover chili with a creamy, white base that's a refreshing change from the traditional. Packed with protein and subtle spices, it's a perfect dish to savor on any occasion.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
22 reviews
3 comments
ingredients
1 1/2 pound boneless, skinless chicken breast halves
1 large onion, chopped
2 teaspoons minced garlic
2 cans (15 ounce size) chicken broth
2 cans (16 ounce size) great northern beans, undrained
1 can (4 ounce size) chopped green chiles, undrained
2 teaspoons ground cumin
1 teaspoon ground oregano
Garnish
chopped green onions
shredded cheese
tortilla chips
directions
Preheat the oven to 350 degrees F.
Place the chicken breasts in a baking dish and cover with foil. Bake at 350 degrees F for 30 minutes. Remove the chicken from the oven and cut into bite-sized pieces.
Meanwhile, saute the onion and garlic in a small amount of the broth in a Dutch oven over medium-high heat. Cook until the onion is soft.
Stir in the remaining broth, beans (undrained), green chiles (undrained), cumin, and oregano. Bring the liquid to a simmer then add the chicken.
Cover the pan and cook at a low simmer for 30 minutes or until everything is heated through and the chicken is fully cooked.
Serve the chili hot with chopped green onions, shredded cheese, and tortilla chips.
recipe tips
Baking the chicken can keep it moist, but you can also poach it in the broth for extra flavor.
This is also a great recipe for using leftover cooked chicken. Next time you're cooking chicken, make some extra to use in this recipe.
Chili flavors deepen over time, so it's often better the day after it's made; consider making it a day in advance.
Feel free to adjust the spice levels by adding more cumin or using taco seasoning for a different flavor.
For added creaminess, add a splash of heavy cream or sour cream just before serving.
Serve with a variety of garnishes like avocado, salsa, or jalapenos.
If you prefer a creamier texture, blend a portion of the chili before serving.
Always taste and adjust seasoning before serving, especially after reheating.
common recipe questions
What can I use as a substitute for chicken breasts?
You can use boneless, skinless chicken thighs for a richer flavor, or diced turkey breast if you prefer poultry. For a vegetarian option, firm tofu or tempeh can be used or a plant-based substitute.
What type of cheese is best for garnishing?
Cheddar, Monterey Jack, or a Mexican blend cheese are excellent choices for garnishing white chili.
Is there an alternative to great northern beans?
You can substitute navy beans or cannellini beans, both of which have a similar texture and flavor.
Can I use fresh green chiles instead of canned?
If using fresh, roast and chop them before adding to the chili.
Can I make this chili in a slow cooker?
You can add all the ingredients to a slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
How can I reduce the spiciness of the chili?
To reduce spiciness, use mild green chiles or omit the chiles altogether. You can also add dairy such as sour cream when serving.
What if I want a thicker chili?
You can thicken the chili by mashing some of the beans against the side of the pot or adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can white chili be frozen?
Yes, it freezes well. Let it cool to room temperature before transferring to freezer-safe containers for up to 3 months.
How do I reheat white chili?
Reheat on the stove over low heat, stirring occasionally, until warmed through. You can add a splash of chicken broth if it seems thick.
Can I add other vegetables to the chili?
You can add diced bell peppers, corn, or zucchini for extra veggies and flavor.
What if I don't have a Dutch oven?
You can use a large saucepan or a stockpot instead for sauteing and simmering the chili.
tools needed
Dutch Oven: For sauteing the onion and garlic, and simmering the chili. If you don't have a Dutch oven you can use another large pan (it needs to be big enough to hold all the ingredients).
Baking Dish: To bake the chicken breasts in the oven before adding them to the chili.
Measuring Spoons: For measuring the garlic, cumin, and oregano.
Sharp Knife: To cut the cooked chicken breasts into bite-sized pieces after they have been baked.
Wooden Spoon or Spatula: For stirring the ingredients in the Dutch oven while they are cooking.
Cutting Board: For chopping the chicken, onion, garlic, and green onions.
Foil: Used to cover the baking dish while the chicken is baking to keep it moist.
what goes with it?
Cornbread: Serve the chili with a slice of warm cornbread to soak up the broth. The sweetness of the cornbread balances the savory spices in the chili.
Guacamole: Top with a dollop of fresh guacamole for a creamy contrast to the chili's texture.
Lime wedges: Squeeze lime juice over the chili to brighten the flavors.
Sour cream: A dollop of sour cream adds creaminess and a slight tang, which complements the spiciness of the dish nicely.
Avocado salad: A light avocado salad would provide a fresh contrast.
Pickled jalapenos: Add pickled jalapenos for a tangy kick. The acidity and heat will pair well with the chili while adding another layer of flavor.
Cheese quesadillas: Offer cheesy quesadillas on the side. They can be dipped into the chili or eaten alongside for a heartier meal.
Baked potatoes: Serve the chili over baked potatoes for a filling meal.
Crusty Homemade Bread Bowls: Pair your creamy white chili with crusty homemade bread bowls for a tasty presentation. The warm bread not only adds to the meal visually but also soaks up the flavors of the chili.
beverage pairings
Wine Pairings
Sauvignon Blanc: This is a zesty white wine with bright lemon and green apple flavors that can cut through the creaminess of the chili. Look for one with herbal notes, which will match nicely with the spices in your dish.
Chardonnay: An un-oaked Chardonnay would be a great match for this chili. Look for one that's crisp and refreshing with hints of citrus and green fruit.
Viognier: This is a floral and fruity white wine that often displays peach and apricot flavors. Its richness pairs well with the smooth, creamy base of the chili.
Other Alcohol Pairings
Pale Ale: A light, hoppy pale ale can bring some refreshing bitterness that contrasts nicely with the chili. Look for one that has citrus or pine notes to add a bit of zest.
Margarita: A simple margarita, with its tangy lime and salty rim, can provide a great balance to the richness of the dish.
Tequila: A smooth, blanco tequila can be sipped alongside the chili, bringing a bit of heat and earthy undertones. Look for one that has a slight sweetness to complement the dish's spices.
Non-Alcoholic Pairings
Sparkling Lemonade: This fizzy drink can add a refreshing touch to your meal. The citrus notes will brighten the flavors of the chili without overwhelming it.
Herbal Iced Tea: A lightly brewed herbal iced tea, especially one with mint or lemon flavors, will provide a soothing contrast that pairs well with the chili's spices. It's simple and refreshing.
Coconut Milk Drink: A sweetened coconut drink can offer a creamy complement that matches the chili's base.
nutrition data
420 calories, 3 grams fat, 52 grams carbohydrates, 46 grams protein per serving. This recipe is low in fat.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
October 25, 2018
I thought this was shaping up to be a little on the bland side, but it had good flavor after all! It definitely was a little soupy, but I chose a cold rainy evening to make it and didn't mind the consistency at all. Although others' idea to puree half the beans sounds like something I might try next time. Instead of wasting time on the oven, I simply browned and seasoned the chicken in a skillet before cutting it into chunks and adding it to the other ingredients. The chicken was a little more flavorful that way, I believe. Good recipe, Bob Talbert!
October 29, 2017
love it
January 15, 2016
I made the chili following the directions and found that it was more like a soup than chili. Later I read that some people mashed or blended a portion of the beans to thicken it up. I wish I had done that originally. We added sour cream as a thickener. Overall the flavor was very good, but I would cut add more solid ingredients or reduce the chicken broth if I make it again. I like the idea of adding cilantro, that would be add a nice flavor.
May 12, 2013
I made this as directed and it was outstanding! I'm not sure why everyone is making modifications - but if they make it better than I'm going to try some of the suggestions. I can't imagine improving upon this delicious recipe, but we'll see. I'll report back!
January 18, 2012
Stuck pretty close to the recipe but used rotisserie chicken for convenience and left out the green chilis just due to preference. Also I browned the garlic and onion in a little canola oil. This was excellent. Better than restaurant quality. If you are making this, don't leave out the cumin and oregano. It makes it!
September 3, 2011
Great recipe. I did what someone else suggested and subbed the dry spices for a half cup of cilantro and a tbsp of oregano. I also cooked the chicken in the oven in a small pyrex dish. So that the chicken covered the whole bottom. Put a little bit of olive oil in the bottom so it wouldnt stick. I added all the juice on the bottom of the dish when i added the chicken. I also added 2 sliced jalapenos to the simmer- minus the seeds. I also put 3 heads of corn on my gas grill, in the husks, med temp. Let those cook cut the corn off the cob and put the corn in the chilli during the last 10 minutes. The corn is in season this time of year and if you get a good corn thats sweet it adds a real nice sweetness to the chilli.
January 28, 2011
The best, added sour cream, mushrooms and topped with italian cheese and served over tortillas. This was fantastic
January 16, 2011
This is a great starter recipe. I have a tendency of throwing in my own twists of personality. First of all I don't like to use any dried leaf spices, only fresh for me. I used about 1/2 cup of coarsely chopped fresh cilantro. I also added about 1 tbsp coarsely chopped oregano to the onion and garlic simmer (it sounds like alot, but you need more fresh leaf spice vs. their dried counterparts). I used (2) 4 oz. cans of the green chilis instead of only one, and I dumped in about 2 cups of sliced mushrooms. I also added one sliced fresh jalepeno pepper (seeds removed) to the simmer (cooking them in the simmer and removing the seeds help keep the heat down). Toward the end of the recipe once all of Bob's ingredients were added and simmering I added approx. 1-1/2 cups of sour cream, one bottle of pale ale beer, and 2 Tbps. of corn starch mixed in 1 cup of cold water to thicken the stew. I let this simmer for an about 1/2 hour and served. Was absolutely delicious. It tasted almost spot on to the white turkey chili I had at the Broken Spoke in Chicago. Enjoy! Mo
This recipe is great, but it needs to be thicker. I put half of the beans in a blender to puree them and left the other half of the beans whole. The pureed beans acted as a thickener, making this dish MUCH richer.
October 2, 2010
Needed a quick recipe - this one is great. Can make it even quicker by quick frying the onions/ garlic/ celery (which I added). I also like mine thicker, like a regular chili so I mashed up one of the cans of beans and used 3 tbls of flour/ water to thicken. I cheated with canned chicken but tasts great in only 30 minutes! Thanks for a great recipe!
September 19, 2010
I am originally from Detroit, and Bob was a columnist for my preferred paper, the Free Press. What many of you may not know is that over the span of his career (30 years or so?) Bob only shared TWO of his family's South Carolina recipes. I remember it like it was yesterday when he pubished this white chili recipe. What I WILL say is this: this recipe is not entirely true to the original recipe Bob posted some years ago (hint: it's in the way you do the onion/garlic). I cannot in good conscience share the original technique. What I will add is the one variation I've made (I think some of the additions that have been suggested are just too over the top, and have the ultimate effect of turning this dish into something completely different from what it is supposed to be). My variation is to put a generous pat of butter on each chicken breast, lightly sprinkly on some Lawry's Seasoning Salt, then add the pan/dish juices to the chili, butter and all. Adds a nice smoothness to the texture.
could you do this recipe in a crockpot??
June 15, 2010
I also made some substitutions. I added white pepper, celery seed, and a little bit of McCormick's Hot Shot(pepper). I used dry beans, soaked overnight. Put them in the crockpot in the morning on Low with the onion, garlic, spices and broth, plus some hot water to cover beans 1". When I came home from work, I browned my chicken and chopped it up with a can of green chiles, and added to the crockpot with some Better Than Bouillon to kick up the flavor. I waited till later to add the salty stuff so the beans wouldn't turn hard while cooking. I served it with some chives and sour cream on top. My kids also put bacon bits on theirs and said it was "killer"!!! Guess I'll be making it again soon!
January 21, 2010
I made this recipe (with a few variations) for a get together and it was a big hit! I doubled the recipe, but then only used 3 cans of broth instead of 4 and 1 tsp oregano instead of 2. I also added a can of yellow and white corn. After browning the chicken on the skillet, I cooked everything in a crock pot on high for a few hours. It wasn't as thick at first as I had hoped, but it will thicken up if you refrigerate it for a while and reheat. Very good with some cheddarjack cheese and tortillas.
January 9, 2010
We really enjoyed this - it tasted like a chicken version of Taco Soup. However, I always make tons of substitutions..I added in about 2 cups of cooked white rice to thicken it more. I also added the things that other people had mentioned to add (like 1/4 tsp cayenne pepper, 1/4 tsp salt and 1/4 tsp pepper. I also added a TBS of dried salad herbs. And I added the thickener that one person mentioned the 1 TBS flour, 2 TBS hot water and 4 TBS Whipping Cream. Then we served it over Crushed Tortilla chips and topped it with Shredded Cheese and Finely chopped Green Onions!! It was DELISHIOUS!!! Highly recommend! Oh..I didn't bake the chicken - I just boiled it in a pot next to the one that had my chili mixture in it!! Then cut into small bite size pieces!!
December 11, 2009
I have tried something almost exactly like this that a friend of mine made in fact it is only 2 ingredients off but this is a wonderful recipe! just enough kick to it to chase the chill away!!
December 7, 2009
I loved this recipe so much that I make double batches and then freeZe them individually so I can have one when ever.
November 26, 2009
We loved finding this here on CDKitchen! Hats off to Mr. Talbert! Good recipe as it is, but after some tinkering our family loves a couple of tweaks. To the spices: add 1/2 teaspoon of salt and 1/4 teaspoon each of ground cloves, cayanne pepper, white pepper and red pepper flakes. Another tweak: mix together one tablespoon of Wondra (super-fine) flour, two tablespoons of hot water and four tablespoons of whole milk or half & half. Shake or mix well and add to the pot with the chicken pieces, just before simmering. The spices kick up the flavors just a bit and the flour mixture helps thicken and adds body to the soup without too much fat or milk. And as with many soups, sauces and stocks, refrigerating it overnight and reheating it seems to make the flavors even better for some reason.
October 25, 2009
Not only did my kids eat this chili and ask for more, but we won our church chili cook off! Easy to make. Topped with green onions, cheese and tortilla strips!
October 11, 2009
Fabulous meal for a cold fall day! The cumin/oregano combo is soooo delish! We put shredded cheese, tortilla chips and sour cream on top. GOOOOOD Stuff!
August 29, 2009
Wonderful, delicious meal. Was looking for a quick chili recipe and this hit the spot. Lots of great flavors. I doubled it to have left overs and it was even better the second day. As my kids would say "this is a birthday meal" meaning that this is really good.
July 30, 2009
I am not a member of this site so I am posting as a guest. I wanted to make a one pot yummy meal, and was searching and searching for an easy recipe for a hearty meal. This was soooo easy to make. I even added fresh sliced mushrooms and it really did something to the dish, I would recommend trying that! The most expensive ingredient was the cumin, believe it or not, its not a spice I use normally, but I am glad I tried this. Thanks for the wonderful recipe!
March 11, 2009
So easy and delicious!! A winner!
You seriously don't need 1/2 cup of red pepper. That has to be a mistake. It makes the chili way to hot to eat.
: There is no red pepper in this recipe - perhaps you confused it with another one?
February 1, 2009
Love this flavor, great taste. Hope to win our church chile cook-off at this years Super Bowl Party. Thanks