Snow Day & White Chicken Chili Recipe

White Chicken Chili Recipe

It feels like we are coming upon our last few snow days in Wisconsin. That could just be wishful thinking, but it has really warmed up lately and most of the beautiful snow we played in is now melting away. Point in case that winter is almost over, we had a very hard time finding a sled to buy!  My husband went to four different stores before finally finding one at a home department store. Once we did, we went right outside to enjoy it.

Mom blogger and toddler girl enjoying snow.

Snow day hike with dad.

Horses and snow in Wisconsin

Hiking and horses in winter

It was the perfect day for hiking around in the snow and then warming up inside with a nice big bowl of White Chicken Chili. A family favorite that my mom loves to make for us in large batches when all her kids come to visit. No matter how big of a batch she makes it’s always gone before any of us can claim leftovers to take back home with us. 

Making white chicken chili.

White Chicken Chili

Good thing I have the recipe so that I can make my own large batch. You’d think I’d have leftovers to share or freeze, but we always seem to gobble it up before we get the chance. It’s the perfect winter comfort food. 

White Chicken Chili
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  1. 1 rotisserie chicken shredded
  2. 1 can of northern beans
  3. 2 cans of chili beans
  4. 2 cans of chopped tomatoes
  5. 1 can of Rotel (tomatoes w/ green chilies)
  6. 1 can of chicken broth
  7. 4 cloves of garlic (minced)
  8. 4 stalks of celery (or more)
  9. 1 red onion
  10. 1 batch of green onions
  11. 1/4 cup of corn starch
  12. 1 cup of milk
  13. 12oz tub of sour cream
  14. 1 red, 1 green, 1 yellow pepper
  15. Fresh cilantro (half of the bunch minced and save some for garnish)
  16. Salt
  17. Pepper
  18. Red pepper flakes
  19. Chili seasoning (my favorite is Penzeys' Chili 3000)
  20. Cheese to top
  1. Pour the beans, tomatoes, and shredded chicken into a pot and let simmer on medium. (I usually dump the entire cans in, no need to drain.)
  2. In another pan, sauté the chopped red onion, garlic, celery, and peppers in oil. Add salt & pepper.
  3. Once cooked, add the chicken broth and let simmer for a few minutes.
  4. Add the entire thing to your pot, season with a dash of red pepper flakes and about 2 tablespoons of chili seasoning and let simmer on medium low for one hour.
  5. After the hour, increase heat and bring it to an “almost” boil. Add ¼ cup of corn starch to thicken and stir. I like to stir the corn starch in a cup of milk before adding it to the pot.
  6. Add sour cream, chopped green onions and cilantro.
  7. Top with cheese and cilantro and serve!
  1. It's better the next day after all the ingredients get to hang out together overnight!
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