The Cheesecake Factory's SkinnyLicious White Chicken Chili

Need a little comfort without all of the calories? This white chicken chili recipe will hit the spot.
White Chicken Chili
The Cheesecake Factory

White Chicken Chili

Need a little comfort without all of the calories? This white chicken chili recipe will hit the spot. It's loaded with zesty spices, so you won’t even miss those extra calories.

This recipe comes from one of our favorite restaurant chains, The Cheesecake Factory, home of the Cajun Jambalaya Pasta and of course their delicious Crispy Crab Wontons.

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Ready in
40 m
4
Servings
1080
Calories Per Serving
Deliver Ingredients

Notes

This recipe is courtesy of The Cheesecake Factory.

We freshly prepare our dressings and sauces in each of our restaurants, but you can find good quality substitutions in most supermarkets and specialty stores. Excellent recipes can also be found in various cookbooks.

The exact calorie count will vary depending upon the specific ingredients used.

Ingredients

  • 1/4 Cup canola oil
  • 2 Pounds chicken breasts, cut into 3/4-inch pieces
  • 1 1/2 teaspoons cumin, ground
  • 1 1/2 Teaspoon chili powder
  • 1 1/2 Teaspoon kosher salt
  • 3/4 Teaspoons ground black pepper
  • 2 Tablespoons butter
  • 2 Tablespoons canola oil
  • 3/4 Cups yellow onions, diced 1/4 inch
  • 1 Tablespoon garlic, minced
  • 1/2 Cup green poblano chiles, roasted, peeled, seeds removed, diced 1/4 inch
  • 1 quart chicken stock
  • 2 Tablespoons salsa verde
  • 1 -1/2 teaspoons chili garlic paste
  • 1 -1/2 teaspoons chipotle Tabasco
  • 3/4 Teaspoons oregano, dried
  • 3/4 Teaspoons brown sugar
  • 1/4 Teaspoon cumin, ground
  • 2 Cups canned white beans, rinsed & drained
  • 3 Tablespoons sour cream
  • 1/4 Cup green onions, chopped 1/4 inch
  • 2 Cups white rice, cooked
  • 1/4 Cup pico de gallo
  • 1/2 Cup all-purpose flour

Directions

Heat canola oil in a large sauce or soup pot.

Combine the chicken and spices in a mixing bowl.

Add the chicken into the pot. Cook until lightly brown and about 3/4 done.

Remove the chicken from the pot and set aside.

Heat the butter and the additional oil in the pot. Add the onions and cook until tender.

Add the garlic and chiles into the pot. Stir the ingredients together and cook for 30 seconds.

Add the flour into the pot. Stir the ingredients together and cook for about 2 minutes.

Add the chicken stock, a little at a time, into the pot and slowly stir the ingredients together until smooth (no lumps of flour remaining).

Add the salsa verde, chili garlic paste, Tabasco, oregano, brown sugar and cumin into the pot. Allow the mixture to come back up to a simmer and then add the chicken back to the pot. Simmer for 5 minutes, then gently stir in the sour cream and white beans.

Serve with white rice and garnish with pico de gallo and green onions.

Cheesecake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cheesecake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
53g
82%
Sugar
9g
N/A
Saturated Fat
13g
66%
Cholesterol
172mg
57%
Protein
68g
100%
Carbs
81g
27%
Vitamin A
152µg
17%
Vitamin B12
0.8µg
13.5%
Vitamin B6
2mg
87%
Vitamin C
34mg
56%
Vitamin D
1µg
N/A
Vitamin E
6mg
31%
Vitamin K
39µg
49%
Calcium
188mg
19%
Fiber
9g
35%
Folate (food)
130µg
N/A
Folate equivalent (total)
245µg
61%
Folic acid
68µg
N/A
Iron
9mg
51%
Magnesium
164mg
41%
Monounsaturated
25g
N/A
Niacin (B3)
29mg
100%
Phosphorus
678mg
97%
Polyunsaturated
12g
N/A
Potassium
1605mg
46%
Riboflavin (B2)
0.6mg
35.4%
Sodium
1371mg
57%
Sugars, added
0.5g
N/A
Thiamin (B1)
0.7mg
43.9%
Trans
0.6g
N/A
Zinc
4mg
30%

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