In our first year of marriage we invited three couples over to our little apartment for dinner. This was one of our first times ever entertaining guests for dinner so we wanted to make a really good meal. We decided to try our hand at a White Chicken Chili recipe that Dave’s mom passed down to him. We read the recipe and saw that it served 4-6 people. Since we were feeding 8 people, we figured we should double the recipe. Sure, we may end up with some leftovers, but you can’t run out of food when serving guests, right?!
Oh man…I wish we had a picture of this! Every single burner on our stove had a pot on it and each pot was COMPLETELY full of soup. It was so ridiculous. We learned that night that this recipe serves 4-6 Eickelbergs (we can eat a lot of food). This recipe actually serves about 8 normal servings!
White Chicken Chili
Time: 45 minutes
Serves: 8
Ingredients
1 onion, chopped
2 garlic cloves, chopped
Extra virgin olive oil, two turns of the pot
4 cans great northern beans
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground oregano
1 small pinch of dry red pepper flakes
1 pound of chicken breast, cooked and cubed
64 oz chicken broth
1 16oz jar salsa verde
1 cup sour cream
3 cups pepper jack cheese, shredded
Tortilla Chips, for serving
Directions
Pre-heat oven to 400° F. Pound the chicken breasts lightly until they are mostly even. Season with salt, pepper and olive oil. Place on a baking sheet and bake for 20 minutes until the chicken is cooked through. Allow chicken to cool slightly, and then cube into 1/2 pieces.
Heat olive oil over medium-high heat. Add onions and saute until soft, 4-5 minutes. Add the chopped garlic for the last minute of cooking. Don’t add the garlic too early or it will burn!
Add the beans, cumin, coriander, ground oregano, and red pepper flakes.
Add the salsa verde, chicken and chicken broth. Simmer for 30 minutes.
Reduce the heat to low and slowly stir in the sour cream. Add the cheese 1/2 cup at a time. Allow each 1/2 cup of cheese to melt completely before adding the next. If you add all the cheese at once, or if the heat is too high, all of the cheese will just clump on the bottom of the pan. We tell you this from personal experience. 
Serve and top with tortilla chips.
This is one of our all-time favorite recipes and we usually make it a few times throughout the Fall and Winter. Speaking of that, we thought we were done with snow, but it looks like we are about to get another 5 inches tonight. Boo! 
We are so ready for Spring!
Love people. Cook them tasty food.
This looks awesome! How much salsa verde? Did you use the bottle stuff or the cans of green chilies?
Allison – Thanks for asking! I forgot to include that in the ingredient list. My mom’s original recipe called for two small cans of green chilies. We decided to change it slightly and just use one 16oz jar of salsa verde. It adds a little more flavor, but really either option works great!
Delicious! this is a favorite of mine. I like that you kept it more like a stew with lots of broth!
Missy’s WCC is amazing…she likes to puree some of the beans before adding them to the soup to thicken things up. Soooo good…it’s a winter staple in our house!