Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Creamy White Chili

April 27th, 2009 · 9 Comments

White Chili Bowl Image

We got a copy of the Creamy White Chili recipe from Ben’s girlfriend’s mom a few weeks ago and decided to prepare it for our dinner a few Sunday’s ago. I have taken the original recipe and made a few changes, it had called for canned chicken breast, cayenne pepper and whipping cream. I modified the recipe and used some cooked chicken breast and dark meat that was left over from a roasted chicken earlier in the week. I also replaced the cayenne pepper with my Cajun spice blend, and instead of whipping cream I made a quick bechamel sauce with some milk and a blonde roux.

This recipe is a really tasty alternative to your typical red meat, chili powder and tomato based chili recipe. The green chilies add the heat and with a little cayenne pepper from the Cajun spice and the black pepper blend it makes up for not having any chili powder. The Great Northern Beans are a great addition and add body along with the chicken. I would venture a guess that white kidney beans or cannelloni beans would be really good too. The sour cream and bechamel sauce incorporated at the end offer a hint of coolness that is reminiscent of the texture and flavor profile similarly found in a Stroganoff.

Yield: 6 servings

Ingredients
2 Cups Onions, diced
1 Tbsp Olive oil
1 Lb. Chicken meat, cooked, boneless, diced
1 ½ Tsp Garlic powder
1 Tsp Oregano, dried
2 Cans Great Northern Beans (15 ½ oz) drained and rinsed
2 Cans Green chilies, chopped
2 Cups Chicken stock
1 Tsp Salt
½ Tsp Black pepper
¼ Tsp Cajun Spice blend
1 Cup Bechamel Sauce
1 Cup Sour Cream
1 Cup Mozzarella cheese, shredded
Procedure Steps
1. Sauté the onions in the olive oil until soft. Add the chicken and heat through.
2. Add the garlic powder and oregano and stir well.
3. Add the beans, green chilies and chicken stock and bring to a boil, then reduce heat to a simmer uncovered for 30 minutes. Season with the salt, black pepper and Cajun spice blend.
4. Remove from heat and fold in the heavy cream and sour cream.
5. Serve with the mozzarella cheese on top.
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Tags: Entrees · Recipes · Soups

9 responses so far ↓

  • 1 HoneyBNo Gravatar // Apr 27, 2009 at 3:50 pm

    Looks yummy!

  • 2 Vinny BondNo Gravatar // Apr 28, 2009 at 11:10 am

    A great alternative to everyday chili. I am marking this one for a future dinner.

  • 3 IvyNo Gravatar // May 5, 2009 at 3:56 pm

    I am really glad I didn’t have to sign in to leave a comment as I couldn’t remember my password 🙂 The recipe sounds delicious.

  • 4 judyfoodieNo Gravatar // May 6, 2009 at 11:09 pm

    Wow, this sounds yum. I will definitely have to try this out. I love chili, but a little change would be good.

  • 5 JessieNo Gravatar // May 19, 2009 at 9:54 am

    wow delicious! I must give this chili a try, I like that it is still chili but still different from the classic chili 🙂

  • 6 Hugging the CoastNo Gravatar // May 19, 2009 at 10:27 am

    Sounds wonderful!

  • 7 South of the BorderNo Gravatar // Jun 15, 2009 at 2:21 pm

    Hey, finally got around to trying this and it turned out very well. Even Junior liked it, and he’s at the stage where anything that doesn’t look like he’s used to seeing automatically starts with two strikes.

    As always, I had to make a few adjustments to reflect what I have or can get my hands on down here, but I followed fairly closely.

    We shredded the chicked instead of cubing or dicing. I used one can of pickled jalapeños instead of two of the green chilies (anaheims?). The jalapeños are probably just a bit hotter than the anaheims, and they gave just a slight bite, I think next time I’ll go with 1-1/2 cans. I wasn’t looking for pain, just a bit of spiciness.

    I let it reduce as recommended, but after adding a cup of cream (I didn’t make the bechamel sauce) it seemed liquidy enough for me and I didn’t add the sour cream. Maybe I’ll go half a cup each of cream and sour cream next time. maybe the bechamel sauce would have thickened it more.

    In any case, I’ll add it to the “repeat” list in my recipe file.

    Thanks

    Ed

  • 8 MignonNo Gravatar // Jul 19, 2009 at 7:58 pm

    Thanks! I got a cookbook offer in the mail ,but this was the only recipe in it that I don’t have already.
    I’m glad I didn’t have to plunk down $24.99+ for one recipe.

  • 9 Cooking LadyNo Gravatar // Oct 30, 2009 at 3:22 pm

    This looks really yummy