White Chicken Chili with Roasted Green Chiles and Chihuahua Cheese


This is one of my husband’s favorite recipes year round. I love it too and prefer it over the typical chili made with ground beef. What I love about this recipe (aside from its deliciousness) is that there is no need to use flour in order to thicken the broth. The consistency of chili is obtained by blending a portion of the beans with broth and milk and then it simmers on the stove until it thickens. Hope you give this recipe a try.

Serves 4 appetizer portions or 2 medium (and very filling) bowls


2 small chicken breasts, chopped into small cubes

2 15.5 cans Cannellini beans

1/2 15.25 can yellow corn

4 roasted green Hatch chiles, peeled and chopped

1/2 cup water

1/2 cup milk

1/4 cup heavy cream

1/2 cup shredded Chihuahua cheese

1/2 tbsp. chicken bouillon (more or less, according to taste)

1/2 tsp. freshly ground black or white pepper

cooking oil

In a medium pot, add 1 tbsp. cooking oil. Add chicken. Season with a pinch of salt and cook until slightly browned.

Meanwhile, drain the beans. Add 1 1/2 cans of beans into a blender reserving half a can. Add milk and water and blend until smooth.

Once chicken has cooked, pour the bean mixture into the pot. Add green chiles, corn, the rest of the beans, and the heavy cream.

Add chicken bouillon according to taste (about 1 to 2 tbsp.) Season with pepper.

Simmer for 20 minutes on medium low stirring frequently to keep the chili from sticking to the bottom of the pot and burning.

Serve immediately and top with shredded Chihuahua cheese.



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