White Chicken Chili

White Chicken Chili by

Chef Bruce Brown


Shopping List

  • 2 boneless chicken pieces, cooked and shredded (about 7-8C)
  • 2T bacon grease
  • 8 cloves garlic, minced
  • 11⁄2C onions, minced
  • 1C diced celery
  • 1C poblano peppers, seeded and minced
  • 1C all-purpose flour
  • 6C white beans, cooked (Great Northern, navy, etc.)
  • 1 bunch fresh cilantro, minced
  • 1 tsp ea: salt & black pepper
  • 1T cumin
  • 8C chicken stock
  • 4C whole milk
  • 1C heavy cream
  • 8 oz. cream cheese



  1. Melt bacon grease in stock pot over medium high heat. Add onions, poblano peppers, celery and garlic, sautéing for three minutes and the onion softens.
  2. Add the cooked, shredded chicken to the stock pot, stirring to combine. Sprinkle with the fresh cilantro and flour to coat, adding the salt, pepper and cumin. Stir to coat and combine all ingredients.
  3. Add the cooked beans and stir thru. Turn heat down to medium low.
  4. Add the chicken stock to the pot, stirring to break up clumps. Cover and allow to simmer for twenty minutes.
  5. While the chili is simmering, soften the cream cheese in the mixer, scraping down the sides. Slowly add the cup of heavy cream to the cream cheese, beating until smooth.
  6. After the simmering time, remove from the heat and add the milk and the beaten cream cheese to the pot, stirring to combine.
  7. Place the pot back on the heat and allow to simmer, uncovered, for another ten minutes, occasion- ally stirring. Serve with cornbread or crusty bread.