Monday, January 10, 2011

Cheesy Ranch White Chicken Chili

I still cannot get used to the freak-out over snow in this part of the country.  Sure, I am from Colorado, so I know snow.  But, here in NC, they start cancelling schools and closing businesses the day before we might get snow.  Case in point, I went grocery shopping this weekend and it looked like a horde of locusts descended upon the stores.  Empty shelves everywhere!  I mean seriously...these people have block parties when there are hurricanes, but the mere mention of snow has them stockpiling and hording food and supplies thinking they will be trapped for weeks.  Crazy I tell you, CA-RAZY!!!
Anyway, here is what I made today for our "big snow", and it is pretty spectacular if I do say so myself.  A nice change up to "regular" chili and very quick to throw together. 

Cheesy Ranch White Chicken
  • 2 TBSP butter
  • 2 TBSP Extra Virgin Olive Oil
  • 3 Boneless, Skinless Chicken Breasts, cut into bite sized pieces, salt and peppered
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, finely minced
  • 2 cups Chicken Broth
  • 3 cans (15 ounces) Cannellini Beans drained and rinsed.  They can also be called white Kidney Beans
  • 2 cans (4 ounces) diced Green Chilies
  • 1 tsp Salt
  • 1 1/2 tsp Cumin
  • 1 tsp dried Oregano
  • 1/2 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 packet (1 ounce) dry Ranch Dressing Mix
  • 1 cup shredded Monterey Jack Cheese, plus more for garnish if desired
  • 1 cup Sour Cream
  • 1/2 cup Whipping Cream
  • 1 TBSP chopped fresh Cilantro (you can use an additional TBSP if desired)
In a skillet over medium high heat, melt butter in olive oil and brown pieces of chicken in 2 batches.  Once all chicken is cooked, set aside and lower heat to medium - medium low.  Saute onions until soft and translucent, about 2-3 minutes.  Add garlic and allow to cook slightly.  Remember, no burnt garlic....bleck!  Transfer onions and garlic to a pot and add chicken.  Add in the chicken broth, beans, green chilies, Ranch packet, and seasonings and bring to a boil.  Reduce heat to low and allow to simmer for 30 minutes.  Turn heat off and add in the shredded cheese, sour cream, heavy cream, and cilantro and stir to combine.  Additional salt and pepper to taste.  ENJOY!

This recipe has been linked up at the following:
Nikki's Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Delightful Country Cookin'
The Country Cook


  1. this sounds amazing! although i am quite hungry...

  2. Mmmmm. I make a variation of the soup..YUM

  3. This looks and sounds sooo good! I am putting it on my grocery list now : ) YUM

  4. Tell me about it. We got less than an inch and they closed schools. Of course, they told us that it was because they have to be concerned about the school buses maneuvering in the mountain side roads. Bring on spring!
    I like the idea of ranch in the soup - sounds nice!

  5. So good! Has the snow hit you yet? We are expecting snow late tonight....I'll probably (finally) go into labor at that point. Good thing the hospital is only 4 miles away. :-)

  6. Oh I m Sooo going to make this! :)

  7. I've never had a white chili before, and this one looks like the one to try!

  8. that's so funny. Here in Utah snow means nothing, but growing up in washington school was always cancelled for even an inch of snow.

  9. Yum!!!!! Thanks so much for linking up to gettin' crafty on hump day! :)

  10. It looks so yummy and I bet eating like this in Texas Land Sales is very much enjoying.