"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cheesecake Factory White Chicken Chili Recipe

  Tried it? Rate this Recipe:


This recipe for Cheesecake Factory White Chicken Chili, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jane L. Anzilotti


2 T. vegetable oil
3 chicken breasts
large sweet onion, chopped
1 red bell pepper, chopped

Salt and pepper to taste
2 tsp. chili powder
2 tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder

1 (7 oz.) can salsa
1 (15.5 oz.) can Navy beans, drained
1 (15.5 oz.) can Red Kidney beans, undrained
1 (11 oz.) can white shoepeg corn, drained

c. flour
c. half and half
16 fl. oz organic chicken broth
2 T. sour cream

Chopped green onions to top
Cheddar cheese to top

Dice the chicken into 1" cubes. Chop the inion and red bell pepper into small pieces. Mix the chili powder, cumin, garlic powder and onion powder in a small bowl.

In a large French oven or soup pot, heat the vegetable oil on medium high heat. When the oil is hot, add chicken to the pot and stir immediately so it won't stick. Season liberally with salt and pepper. Allow the chicken to brown.

When there are nice caramelization marks on the chicken pieces, add the spice mix to the chicken and stir to distribute. When the chicken is cooked through, remove to a bowl and set aside.

There should still be some oil and chicken juices in the pan, but if not, add another tablespoon of oil if needed. Add onion and bell pepper to the pan and allow to sweat down to a medium brown on the onions, (when they're translucent and beginning to caramelize as well.) The red pepper should also have a little browning on it.

Add the chicken back to the pan. Add the flour and stir to evenly coat all the ingredients. Add the salsa, beans, and corn to the pot. Stir.

Add the half and half and organic chicken broth to the pan and stir. Add sour cream. Lower the heat to a low medium and stir the chili. As the chili heats through, it should begin to thicken. If the chili doesn't thicken as much as you would like, make a cornstarch slurry to thicken further.

Serve with chopped green onions, sour cream and cheddar cheese for topping. Fabulous served over white or brown rice.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!