White Chicken Chile Recipe


This is the chili recipe that I made for the teacher lunch at the Academy for Arts, Sciences and Technology yesterday. Everyone was very appreciative and they have requested the recipe. Of course, I made enough to fill two crock pots, so I will have to try to pare it down. I should also warn everyone that I rarely, if ever, follow a recipe! SO here goes…. This recipe is based on a recipe that I found at the Williams-Sonoma website (http://www.williams-sonoma.com/recipe/white-chili.html).

When making enough chili for a crowd, the easiest way to cook the chicken is in a crock pot. In this case, I took frozen legs (2), thighs (8), and breasts (many!) out of my freezer and put them straight in my crock pot with about 4-6 cups of water (I eyeballed it) and cooked them on high for about 4-5 hours. After that, I removed the chicken from the crock pot to a baking sheet to cool and reserved the broth for later (you can remove the fat from the broth at this point or after it’s been refrigerated long enough for the fat to solidify on the top). The beauty of this recipe, though, is that you can use any chicken you have on hand. I have made this with leftover chicken or by poaching 2-3 chicken breasts in water and then adding them to the chili. I suppose you could even use one of the grocery rotisserie chickens that are so easy to come by these days.

This recipe doubles well. When I make it for my family, I double it and add one can each of the Zesty Jalapeño and Chipotle Chile Diced Tomatoes. With regard to the amount of beans I use, it depends on my mood, sometime I use more (4 cans), sometimes less (3 cans). The most important part of this recipe, I think, is the herbs and spices. They give this chili the warm and unique flavor that it has. I credit Williams-Sonoma for that. Lastly, this is a soupy chili, If you like a thicker chili, I would recommend thickening it before serving with a cornstarch and chicken broth mixture (1 Tbs cornstarch/1/4 up chicken broth) .


  • 3 15 oz. cans Great Northern or Cannellini beans, rinsed
  • 4 cups chicken broth
  • 2 medium yellow onions, chopped
  • 3 garlic cloves, minced
  • 1 14.5 oz. can Petite Cut Diced Tomatoes (Zesty Jalapeño or Chipotle Chili)
  • 1 7 oz. can Green Chiles
  • 3 Tbl. Olive oil
  • 2 tsp. Cumin
  • 1 1/2 tsp. dried Oregano
  • 1 tsp. Coriander
  • 1/4 tsp. ground Cloves
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Salt
  • 2-3 chicken breasts, poached and shredded
  • Fresh Cilantro, chopped. The more the better, I think!
  • 3/4 cup grated cheese such as sharp Cheddar
  • sour cream, for serving
  • tortilla chips

Poach chicken breasts by placing them in a pan with enough water to cover, bring to a boil, then lower to a simmer for about 10 minutes. Off heat, cover the pot and let chicken breasts stand in hot water for another 20 minutes. Remove from water and let cool. In a large pot, sauté chopped onions in olive oil on medium-low heat for 4-5 minutes, add garlic and sauté for an additional 1-2 minutes. Reduce heat to low, add green chilies, diced tomatoes, cumin, oregano, coriander, cloves, cayenne pepper, and salt. Stir, then add beans and chicken broth. Cook mixture on low heat for 20-30 minutes to allow flavors to blend. At this point, you can refrigerate the chili and the cooked chicken (separately) for later use. To finish, reheat chili if refrigerated. Add shredded chicken and cook until heated through. Add fresh chopped cilantro (approximately 4 tbl.) Serve the chili in bowls topped with grated cheese, sour cream, additional fresh cilantro and tortilla chips. Additional accompaniments might include scallions, lime wedges, hot sauce, fresh sliced jalapeños, and avocados.

Note: This recipe adapts well to crock pot cooking. Cook the chili on low heat, add the cooked chicken to the beans during the last hour of cooking to heat through. Add the cilantro prior to serving. Alternatively, make chili in a large pot (like I did, the biggest one I had!!!) and then keep warm in the crock pot until ready to serve.


Spargelsuppe, Asparagus Soup

Cream of Asparagus Soup

This is a delightful soup that is very creamy and satisfying. It is also very low
in calories, especially if you use a non fat half and half.


2 teaspoons Olive Oil
1 Onion chopped
2 stalks of celery
2 medium firm potatoes, about 8 oz. red, yukon, or white.
1/2 teaspoon dill
2 Cups Chicken broth
1 lb. or so Fresh asparagus
snapped, dispose of fiberouos bottom part.

1 cup half and half ( fat free half and half for lo cal)
1 /4 cup flour

1/4 teaspoon salt
salt and pepper


Dice the potatoes, onions and celery in a medium dice, line up the asparagus and cut it into 3 or 4 sections like so.

Measure out the Chicken broth and the half and half
Mix the flour into the half and half

Measure out the salt and dill

Heat the olive oil and saute the celery and onions till tender.

Add the broth and the asparagus, onions, potatoes, and spices

Simmer for 15 minutes or so till the potatoes and asparagus are tender.

Add the half and half and flour mix and cook till thickened.

Use a hand held immersion blender or put the soup in batches in the blender,
*** note cover tightly with lid of blender, then rag and your hand holding firmly or the pressure from the hot soup will go right out the blender.

Garnish with the sour cream in a creative way,

You can serve it chilled also in a martini glass.

Spargelsuppe, Asparagus Soup.

Spicy Baked Beans Recipe

This recipe is SO good! Every time I make them, I get asked for the recipe!


Spicy Baked Beans

1 large onion, chopped

2 Tbs. Olive oil

1 cup low-sodium chicken broth

⅓ cup packed brown sugar

⅓ cup cider vinegar

⅓ cup bottled chili sauce

⅓ cup dark molasses

2 tsp dry mustard

2 tsp chipotle chile powder (McCormick spices)

¼ tsp. salt

¼ tsp. ground cloves

¼ tsp. ground allspice

1 Knorr Ham Bouillon

1 can black beans

1 can kidney beans

1 can pinto beans

1. Preheat oven to 325°F.

2. Heat olive oil in a Dutch oven over medium high heat.

3. Add onion, sauté 5 minutes, stirring occasionally.

4. Stir in broth and remaining ingredients.

5. Bake uncovered at 325°F for 1 hour.

Notes: For the confirmation party I doubled the recipe and added an extra 2 cans of drained pinto beans about 3 hours before serving. I also simmered them on the stovetop for at least an hour (stirring occasionally) instead of putting them in the oven. You need to watch them more carefully this way, but you also get the desired consistency of the beans and liquid this way. Then I kept them warm in a crock pot. This recipe can also be made in advance and then reheated.

Enjoy!!! Linda Wunder