Food Friday Featuring: White Chicken Chili

You may be thinking, “Chili?, Really? – It’s ___ degrees out here”. (Fill in the blank with the appropriate warm temperature).┬áHere in Central Ontario, it is still chili weather unfortunately. The cold weather drags on, as do stews, soups and chili.

On the upside, this week I was able to replicate a delicious White Chicken Chili Soup recipe that I had in the Buffalo airport at one of the restaurants. It was during my first trimester, and there have been many times when I had wished I could grab another bowl of this yummy soup.

This week I decided to try my own recipe from scratch, using simple ingredients I had on hand. The main difference between my chili and the chili Soup is that I thickened my version up with a flour/water mixture (not a roux as I have discussed in the past). It is also a great leftover recipe for when you have leftover chicken and aren’t sure what to do with it.

I hope you enjoy this cool-weather chili one last time before the heat sets in!

Happy Food Friday!


2 Chicken breasts, shredded

6-8 cups of chicken stock

2 cans of white kidney beans

1 medium onion, diced

3 cloves garlic, chopped

3 tbsp. flour

1/4 cup of water

1 tbsp olive oil (or other oil of choice)

1 tbsp taco seasoning mix (or to taste)


1. Saute onions and garlic in oil until brown on medium high heat

2. Add chicken stock, beans, chicken and taco seasoning. Stir to combine and reduce heat to simmer.

3. Cook on medium for 1/2 hour or longer if desired.

4. In a small bowl combine flour and water until there are no lumps. Stir into chili to thicken.

(You may need to repeat this if not thick enough).

Heidi Oran

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