About Me

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I have two kids - a girl and a boy - and live in north-central Minnesota, land of snow and ice. Well, for 9 months of the year, that is. I work full-time for a local government, and on my "free time" I enjoy cooking, baking, hanging out with my kiddos, and RELAXING.

Sunday, November 14, 2010

OSA's Audit Division Award-Winning White Chicken Chili

Every year the Office of the State Auditor (OSA) raises money for charities around the state of Minnesota. We do this by way of an annual chili cook-off. Each division of OSA comes up with a theme, creates decorations, and prepares food (on our own time, of course!).

This year Audit had a western theme (which we didn't win a prize for) and this fabulous white chicken chili (which we did). Audit's white chicken chili has taken home the golden ladle two years running.

It's quite an honor.

Not really; it's all just office fun, but for a good cause. We had record donations this year for charities all over the state.

I wrangled (get it?) this recipe out of my co-worker. It's kind of a crazy recipe, created by two people who no longer work at OSA. It's more like two half recipes thrown into one, but with chili you just randomly throw things in anyway, so it all turns out okay in the end.

Here's how I made it:

Start with five medium white onions.

Yes, five. It makes a fairly big pot of chili, approximately four quarts.

I used my Pampered Chef food chopper for this project, since there were so many onions.

I was still crying, though. The one thing I don't like about my food chopper is it has a hard time getting through the outermost part of the onion. Anyone know how to fix this? I feel like I'm hitting it down pretty hard...

Anyway, you'll need chicken. The recipe called for two chicken breasts, but I put in three.

Because I'm like that.

Cube 'er up and cook 'er up.

While your chicken is cooking away, pop open four cans of Great Northern Beans. Do not drain them.

I repeat: DO NOT drain them. I know; it's unusual.

Pour the beans in a very large pot. One capable of holding four quarts. And, just as an FYI, I don't have any storage containers big enough to hold four quarts of soup; I use ice cream buckets. And that's why I know this makes approximately four quarts.

Add four cups of chicken broth. I put in three cans. Close enough.

You'll need six cloves of garlic.

Now, I don't know the technicalities about garlic, but I don't think those little bitty pieces count as a whole clove.

So I put in more. And then some. I love garlic.

Another Pampered Chef plug: I LOVE my garlic press.

Love it, love it, love it. You just put the garlic in...

...and squeeze it out. No chopping!

By the way, you have NO idea how difficult it was to press that with my left hand. In fact, it was so hard, I pressed it with my right hand and then held it with my left to take the picture.

I can be deceiving like that.

Remember those five onions you cried your mascara off chopping? Time to add them.

Bring the bean/garlic/onion/chicken broth mixture to a boil and then turn the heat down to a simmer.

Add 4 tsp cumin, 1/4 tsp white pepper, and 1 tsp oregano.

When I opened my white pepper, it wasn't factory-sealed for freshness. I used it anyway. But, if I die tomorrow, someone should check to make sure the white pepper wasn't poisoned.

Just kidding. But it seriously wasn't sealed. And I really did use it. I was just kidding about the poison.

Also add 4 oz diced green chiles.

Totally didn't know this existed until this recipe. I found this (after much wandering) in the taco section.

Add your cooked chicken.

And 16 oz cream cheese.

The best way to add cream cheese is to cube it up first. This will help it melt faster.

It still will look a little sketchy for a while. Simmer until cream cheese is melted, and then about 20 minutes longer. Stir often so it won't stick.

Mmmmm...white chicken chili. I was a little skeptical before I tried it, but it's SOOOO good.

Give 'er a try!

Here's the whole recipe, written out:

4 15oz cans Great Northern beans (do not drain)
6 cloves garlic, chopped
4 cups chicken broth
5 medium white onions, chopped
3 chicken breasts, cooked and cubed
4 tsp cumin
1/4 tsp white pepper
1 tsp oregano
4 oz green chiles
16 oz cream cheese

Combine beans, garlic, chicken broth, and onions in large pot. Bring to boil; reduce heat to simmer. Add remaining ingredients. Simmer until cream cheese is melted, then another 20 minutes. Stir often. Freezes well.


  1. Sounds good, but I don't think I could ever eat anything with that many onions in it! :-P

  2. Ree Drummond now has some strong competition!