In This Issue  
Home    |    About Us    |    Meet Debbie    |    Meet Friends    |    Prayer    |    Contact Us
Share Print this page Print Email to a friendEmail

< Back to Kitchen Keeper Recipes

White Chicken Chili

     This recipe is one of our family favorites! It’s also great for sharing in hospitality! It always gets rave reviews and lots of attention. Hope it becomes one of your favorites too!


  • 8 cans white beans (mashed)
  • 2 large onions, chopped
  • 4 cloves garlic, chopped
  • 1 stick butter
  • 1 cup flour
  • 8 cups chicken broth
  • 4 cups half/half
  • 2 tsp Tabasco sauce (or Texas Pete J)
  • 4 tsp chili powder
  • 3 tsp cumin
  • ½ tsp pepper
  • 8-10 chicken breasts on the bone
  • 4 cups Monterey Jack cheese (or the Monterey Jack/Colby mix)
  • 1 cup sour cream
  • ½ cup Sherry Cooking Wine


  1. Pressure cook the chicken breasts, then cut up when cooled.
  2. In the meantime, in a large pot, sauté butter, onions, garlic.
  3. Stir in flour, add the chicken broth (use the broth created from the pressure cooked chicken), add half/half.
  4. Bring to boil, then simmer 5 minutes, stirring constantly until thick.
  5. Stir in Tabasco sauce, chili powder, cumin, pepper.
  6. Add chicken, beans, and cheese.
  7. Stir in sour cream . . . and make sure that you do not boil.
  8. Stir in Sherry Wine.
  9. Maintain on low heat until served.

Copyright © 2008-2015 Alyson Shedd

Post Your Comment...

First Name
Last Name
e-mail   (We will not re-distribute your e-mail.)

Share on Facebook Share
Print this page Print This Page
Email to a friendEmail Article to a Friend

< Back to Kitchen Keeper Recipes

More Great Articles

My Friend Debbie - Turn Old Man Winter Into A Breath of Fresh AirHome & Hospitality

Turn Old Man Winter Into A Breath of Fresh Air
My Friend Debbie - Corolla, NC with GirlfriendsTravel

Corolla, NC with Girlfriends
My Friend Debbie - Sabbath in the Busy SeasonA Better You

Sabbath in the Busy Season