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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4
Servings
1194
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 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoons ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 3/4 cup 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 teaspoons 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.

Nutritional Facts

Total Fat
44g
63%
Sugar
12g
13%
Saturated Fat
8g
33%
Cholesterol
25mg
8%
Carbohydrate, by difference
172g
100%
Protein
33g
72%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
130mg
13%
Choline, total
9mg
2%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Fluoride, F
1µg
0%
Folate, total
77µg
19%
Iron, Fe
5mg
28%
Magnesium, Mg
127mg
40%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
222mg
32%
Selenium, Se
10µg
18%
Sodium, Na
2441mg
100%
Water
340g
13%
Zinc, Zn
4mg
50%

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.