Cheesecake Factory White Chicken Chili & Rice Bowls
Amazingly delicious one pot chicken chili gets done in under an hour. Can be easily made vegetarian by simply skipping the chicken!
Chicken rub
  • 1 chicken breast (depending on how much chicken you want, you can even double the quantity of chicken breast)
  • ½ tsp cumin powder
  • ¾ tsp red chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tsp olive oil
  • 2½ cups cooked white beans (I used great northern beans)
  • 1 tbsp olive oil
  • 1 cup chopped yellow or white onion
  • 1 poblano chili, roasted, peeled and diced into small pieces
  • 1 fat garlic clove, chopped fine
  • ½ cup all purpose flour
  • 4 cups water + 1 vegetarian or chicken bouillon cube OR (use 4 cups vegetable or chicken broth)
  • 1.5 tsp chipotle tabasco sauce (adjust as per your taste)
  • 2 tsp oregano powder
  • 1 tsp brown sugar
  • Salt as per taste
  • ½ tsp cumin powder
  • 2 cups salsa verde (Recipe down under)
  • 2 tbsp sour cream
  • Chopped tomatoes, chopped green onions for serving (optional but necessary!)
Salsa verde
  • 3 tomatillos, peeled, cleaned and chopped
  • ¼ cup chopped onion
  • 2 tbsp chopped fresh cilantro
  • 2 garlic cloves
  • 1 tsp oregano
  • ¾ tsp cumin powder
  • Salt to taste
  • 1 cup water
  • Rice for serving
  1. Clean the chicken and cut in small cubes. Transfer it to a bowl and to it add all the chicken spice mix except oil. Coat the chicken well with all the spices.
  2. Heat a deep heavy bottomed pot. Add 2 tsp olive oil and add the the chicken pieces. Cook them on medium heat for few minutes until almost cooked. Flip and repeat. Once you feel chicken is ¾ th done, take it out and transfer it to a plate. Keep it aside for now.
  3. Now to the same pot, add 1 tbsp olive oil. To it add chopped onions and let them cook on low for good 5-7 minutes until soft.
  4. While onions are cooking, throw all the ingredients of salsa verde in a high speed blender and blend until smooth. Transfer this sauce to a deep pot as it will spatter a lot and keep it on high flame. Cook for good 10-15 minutes until it starts to thicken a bit or reduces a bit.
  5. Now once your onions are cooked, add chopped poblano chili, garlic to it and stir it around for a minute. To it add flour and cook it on medium-low until it turns slightly golden. To it add, water + bouillon cube or chicken/vegetable broth, 2 cups of salsa verde, chipotle sauce, oregano, cumin, salt, brown sugar. Stir it around and taste. At this point adjust the seasonings as per your taste.
  6. Bring it to a boil and let it simmer for good 10-12 minutes. Meanwhile prepare your rice according to package directions.
  7. To the chili, now add the cooked beans and chicken and let it simmer for 5 more minutes so that the chicken gets cooked fully.
  8. Now turn off the gas. Stir sour cream and serve over rice and garnish with green onions and tomatoes.
Chili freezes well too. Freeze in an air tight container.
It tends to get thick on sitting, so before serving you can add some water and adjust seasonings and heat up.
Recipe by Naive Cook Cooks at