I made my White Chicken Chili for 400 people. That’s crazy, isn’t it? 400 people? Now, I didn’t make it all at once. I spent the majority of my weekends over the course of two months making and freezing each batch, then thawing it out for the “main event.”
Hearty Bowl of White Chicken Chili
Why would I do this?? Let me back up a bit…. My sister is an amazing person. She’s smart, kind, energetic, endlessly giving, and incredibly creative and talented. She has been a Halloween fanatic for years! I’m not talking about getting or making that perfect costume, or baking some cute Halloween desserts. I’m talking over-the-top-you’ve-never-seen-anything-like-it Halloween parties. I’m talking build a pirate ship, create some gargoyles, erect a circus tent, and completely transform a massive garage into a “haunted hotel” kind of fanatic!
Built from scratch Pirate Ship. Photo courtesy of tylerbesh.com
She’s done them for years, and each one outdoes the last (although I’m not sure how that’s even possible!). Well, a couple of years ago, she decided to do her “last” Halloween party. I knew I had to document it. I knew I had to write a blog specifically devoted to my sister’s entire (and final) Halloween creation. She spent a whole year planning, perfecting, and creating her Macabre Inn Halloween party – the main event (you can read about it from the beginning here). It all culminated with a massive party for friends, colleagues, family, and even a few strangers. (There’s also a short video summarizing the event. See that here, but make sure to have your sound on! Pretty cool stuff!)
A real, spinning vortex tunnel! Photo courtesy of tylerbesh.com
I, of course, was responsible for feeding everyone. Her passion is Halloween. Mine is filling everyone’s bellies with homemade yummy-ness. And 400 is a lot of bellies! I had to figure out what could be made well in advance, freeze easily, reheat perfectly, and be tasty enough to keep the guests talking about it for years. My White Chicken Chili did the trick!
Everyone loved it!
The combination of loads of succulent rotisserie chicken, mild sautéed shallots, tender cannelloni beans, roasted poblano chiles, a bit of jalapeño for some heat, and a touch of cream come together to make a truly to-die-for white chicken chili! (Perfect for the Macabre Inn!) Top it off with some shredded cheese, a dollop of cool sour cream, and a few diced tomatoes, and it’s a winner!
Perfectly roasted poblanos!
I’ve had more requests for this White Chicken Chili recipe than for anything I’ve ever made. Yep, it’s that good. And it really does freeze well. Make a big batch and freeze half and you’ll have a ready-made meal the next time you’re in a pinch to get something great on the table. Or take it to a pot luck party – yours will be the star of the show.
Dig in!
So have yourself a Halloween party (or get yourself invited to one), make a batch (or 50, like I did) of this heart-warming White Chicken Chili, put on your scariest (or sexiest) costume, and enjoy what I consider to be the start of the holiday season. It’s a thrilling, fun, exciting, activity-filled time of year. And don’t forget to share this with anyone you think needs a great White Chicken Chili recipe! Tweet, Like, Pin, or Share… you pick! 🙂
Turning the pool into a swamp! Photo courtesy of tylerbesh.com
- 4 Poblano Chiles Roasted under broiler, skinned, seeded, and chopped
- 1 Rotisserie Chicken Meat removed and shredded
- 2 Tablespoons Vegetable Oil
- 3 Large Shallots chopped
- 2 Cloves garlic Minced
- 2 Jalapenos Minced
- 1/2 Tablespoon Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Chipotle Chili Powder
- 8 Cups chicken broth
- 1 lime Juice
- 3 14 oz. Cans Cannelloni Beans Drained and rinsed
- 4 Tablespoons corn starch mixed with 4 tablespoons water
- salt As needed for desired taste
- 1 Cup Heavy Cream
- 1 Bunch Cilantro Chopped, for garnish
- 1 Cup sour cream Optional, for garnish
- 1 Tomato Diced, for garnish.
- Turn oven on to broil. Line a rimmed baking sheet with aluminum foil. Put whole poblano chiles on baking sheet and place under broiler until blistered, turning once. Watch carefully. It should take a total of 6-8 minutes. When blistered, remove from oven and immediately place in a plastic bag to steam for 5 minutes. Remove from bag, peel skin, remove seeds and stem and chop into 1/2 inch pieces.
- Heat oil in a large pot over medium high heat. Add shallots, garlic, and jalapenos. Add a large pinch of salt and cook until softened, approximately 5 minutes. Add cumin, coriander, and chile powder and cook about a minute.
- Slowly add chicken broth, scraping up all the bits off the bottom of the pot. Increase heat to high until boiling. Reduce heat to medium and add beans, chopped poblano chiles, and chicken. Return to a simmer.
- Add corn starch/water mixture to pot and return to a slow boil. Simmer 15 minutes. Reduce heat to low and add cream. Heat through and serve with chopped cilantro, shredded cheese, and diced tomato for garnish.
Love the roasted poblanos. One of my favorite ingredients. White Chili is on my to do list. Got to get to it one of these days.
Yep, white chili is always a good go to! Thanks, Peter.
Oh, this looks just so perfect for me.. I can do with a bowl of chicken chili right now.. I hope a day comes, when internet delivers such perfect recipes at the click of a button
I think you’re on to something, Fareeha!