White Chicken Chili… with a Zip! BONUS RECIPE~ homemade chili seasoning AND How-to make your own Roasted Tomatoes!

“Cooking is an observation-based process that you can’t do if you’re so completely focused on a recipe.” – Alton Brown

The boys and Dave have been asking me to make this dish for some time… and I’ve been reluctant. Not that I didn’t think I could, I am very adventurous in the kitchen for the most part. However, breaking free of a few, at least what I believe to be, traditional dishes can be difficult for me. Now I know any of my close friends reading this are probably laughing and thinking, “Jean… traditional… bahhhh bahhhh…”. Well, I am traditional in a few things, LOL!

We have been being very diligent with creating & keeping to our monthly menus… and this was an item one of the boys chose. So being the good mom & wife I am, I found a recipe and of course altered it… kind of a lot!

So here we go, friends! I created this recipe with a few major variations for diversity and taking that leap away from tradition. I guess if I’m going, I’ll go big. To say the least this was a HUGE hit with all three of my men lol! I hope you all enjoy it. Be sure to leave me a comment on how you like it, what variations you may have tried, and any other tips & tricks you think I’d enjoy!

Our Favorite Recipes

Ingredients: Yields 6 Servings about 2 cups each

2 large boneless, skinless chicken breasts, chunked, about 2 to 3 pounds

4 TBSP Extra Virgin olive oil, divided

1 red onion, diced, about 1 cup

2 fresh cloves of garlic minced OR 2 tsp jarred

42 ounce container of chicken broth, 1 cup reserved

1- 15.25 ounce can black beans, drained & washed

1- 15.25 ounce can whole kernel corn, drained & washed

2 Roma tomatoes, roasted- see recipe on how to or you can purchase them

1 large jalapeno pepper diced, about ½ cup

½ cup ricotta cheese OR sour cream plus additional for topping

2 TBSP lime juice

Shredded Mexican style cheese for topping

For thickening:

¼ cup white all purpose flour and the 1 cup reserved chicken broth

Chili Seasoning:

3 tsp cumin

1 tsp each: dried oregano, cilantro, and chili powder

½ tsp each fresh ground pepper and pink Himalayan salt

¼ tsp cayenne pepper

What you’ll need to make your own roasted tomatoes:

2 large Roma tomatoes

About 2 TBSP olive oil

Basting brush

Long metal skewer- DON’T use a wood skewer for this as it will catch fire!

Gas stove top~ sorry, but an electric range won’t work.

If you don’t have a gas range then simply follow the directions, but place the halved tomatoes on a metal cookie sheet and broil for 3-5 minutes on each side.

1. In a small frying pan sauté diced onions and minced garlic in 2 TBSP of the olive oil on medium low heat for about 3 minutes or until slightly golden and soft; when done, remove from heat and aside until chicken is done.

2. While onions are sautéing, in a large stock pot ~ this is the pot you make the chili in~ add remaining 2 TBSP of olive oil and cook the chunked chicken until done; the juices will run clear.

3. Once chicken is done, remove it from the pot onto a plate or bowl and begin shredding it. I use two large forks to tear it apart; add it back into the original pot it was cooked in.

4.Add to chicken: sautéed onions & garlic, all seasonings, peppers, beans, corns, roasted tomatoes, lime juice, ricotta cheese, and chicken broth minus the 1 cup reserved for thickening; stir until thoroughly mixed; cook on medium heat stirring regularly for 1 hour.

5. Combine flour into broth & mix well; increase heat to medium high until boiling; add to boiling chili and stir until thickened. Turn down the heat to low and simmer for an additional 15 minutes.

6. Serve with shredded cheese, sour cream, and nacho chips.

Step by step photo display!

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Added bonus: You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Happy Day,

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