October 17, 2016

Fall is the ideal time to cook up a batch of chili for a tailgate or dinner at home. There are so many options to suit any mood. Bring a little spice to the table with chicken chili.


White Chicken Chili

Recently my school hosted its first ever chili cookoff for staff. We sampled five different kinds of chili in the teachers’ lounge and then voted on our favorite. For my submission I chose to make a creamy white chili instead of a traditional one for a little variety. Not everyone’s had chicken chili, and white chili is unique. I love this chili because it’s simple to make and loaded with flavor.


1 tablespoon olive oil

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes

1 medium white onion, diced

1 1/2 teaspoons garlic powder

2 (15 1/2 oz) cans great northern beans, drained and rinsed

2 (4 oz) cans diced green chilies

1 teaspoon salt

1 teaspoon oregano

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

1 (14 1/2 oz) can chicken broth

1 cup sour cream

1/2 cup heavy whipping cream


In large saucepan, saute chicken, onion and garlic powder in olive oil until chicken is no longer pink. Add beans, chilies, salt, oregano, pepper, cayenne pepper, and chicken broth. Bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Reduce heat to low, stir in sour cream and heavy whipping cream. Allow sour cream and heavy cream to heat through, but do not boil. Serve with crushed tortilla chips.

Note: For the chili cook off, I made a double batch. I allowed the chili to simmer for about 5 minutes and then transferred it to a large crock pot and placed it in the refrigerator. The next day I reheated it for about 2 and half hours on high, then stirred in the sour cream and heavy whipping cream, and waited one hour before serving.


Santa Fe Chicken Chili

This recipe makes enough to feed an army. You can halve the recipe or plan to freeze the other half if you don’t have a crowd for dinner.

My husband loves salsa that contains black beans and corn, so I knew this would be a winner in his book.

Depending on the amount of time you have to cook dinner, you can either throw this chili into the crock pot and head out the door or prepare it on the stove for dinner right away.


2 lbs chicken breasts, cubed

4 medium sweet red peppers, diced

1 large onion, diced

4 garlic cloves, minced

olive oil

5 tablespoons chili powder

3 teaspoons cumin

1/2 teaspoon cayenne pepper

1 (28 oz) can diced tomatoes

1 (14 1/2 oz) can chicken broth

2 cans black beans, drained and rinsed

1 (12 oz) jar salsa

10 oz pkg frozen corn


Slow cooker method:

Use a paper towel to lightly coat sides of crock pot with olive oil or use olive oil cooking spray. Combine all ingredients in crock pot and cook on low for 6-8 hours.


Stove top method:

In a Dutch oven, saute the chicken, peppers, garlic, and onions in 2 tablespoons olive oil for 5-7 minutes or until the chicken is no longer pink.

Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add the tomatoes and chicken broth; bring to boil.

Reduce heat; simmer, uncovered, for 15 minutes.

Stir in black beans, salsa and corn; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.

Serve with sour cream and Fritos on top.


Yields: 14-16 servings (about 4 quarts)