White Chicken Chili
Great Northern beans, poached shredded chicken and a great deal of Monterey Jack.
One of ten recipes you can keep for free. Scale, cook and make it your own — no card needed. Browse all ten starters.
Progress stays in this browser. While cooking, tap an ingredient or step to tick it. The timer chimes when it ends; a phone may stay silent while it is locked or in silent mode.
Original recipe: 6 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Shopping list
Method
Notes
- The cheese is doing structural work here — it is what thickens the chili — but 567 g is a lot. Reviewers of the original suggest halving it and thickening with a roux instead.
- Start the night before: the beans need an overnight soak.
- The stock reduction matters. Boiling the poaching liquid down to about 2 ½ cups concentrates it into the base of the chili rather than leaving it watery.
Adapted from Food & Wine, November 1998. Original: foodandwine.com
Move White Chicken Chili to Trash? You can restore it from your account page.