There’s something about football season (and possibly this Spicy White Chicken Chili) that shifts our family more toward fall than the actual changing of the seasons.
All the sisters grew up cheering on our local high school football team on Friday nights (they’ve since consolidated) and we all cheered our midget league teams to victory on Saturday afternoons. Our hometown college team had the most wins of any Division I-A or I-AA college football program in the country in the 90s. All four sisters attended Marshall University at some point in our college days. We spent (some of us still do) many a weekend tailgating and cheering on the Thundering Herd. That means a lot of chilly afternoons and evenings stuffing our plates and bellies with delicious tailgate food.
A HOUSE DIVIDED
My family is split when it comes to pro
So now that you know where our loyalties lie on the gridiron, our loyalties in the kitchen during football season are with chili, spicy foods, hearty dishes, and preferably smothered in cheese. Luckily for us (and for you) this Spicy White Chicken Chili checks all the boxes.Jump to Recipe
Spicy White Chicken Chili Recipe Inspiration
This recipe was inspired by a Rachael Ray recipe my husband and I tried out years ago. We’ve changed things up, including using shredded chicken instead of ground chicken, adding beans (a chili ain’t a chili without beans!) The heat element is totally adjustable. Leave it out entirely if you aren’t feeling spicy. Crank it up all the way if you are. Start off small, then build if you aren’t sure.
Spicy White Chicken Chili Step-by-Step
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Grab a big
Chop up your carrots, onions, and celery.
Turn the heat on about medium and drizzle in your oil. Add in carrots, onion,
Add paprika and garlic and cook another minute, until you can start to smell the garlic.
Next, add stock or broth, making sure to scrape all the browned bits from the bottom of the pot.
Drain and rinse your beans. Add the beans, tomatoes, chicken, and hot sauce.
Bring the pot to a boil, then reduce heat and let simmer for about 20 minutes.
Serve this Spicy White Chicken Chili with cornbread, tortilla chips, blue cheese, pepper jack cheese, sour cream or any mixture of the above. It’s good with everything!
Spicy White Chicken Chili
- 2 cups cooked chicken shredded (use leftover chicken from whole chicken!)
- 3 carrots finely diced
- ½ onion finely diced
- 2 stalks celery finely diced
- 1 T olive oil
- 1 can Great Northern beans drained and rinsed
- 1 28-ounce can fire-roasted tomatoes
- 1 32-ounce carton chicken stock
- 2 cloves garlic
- 1 tsp paprika
- 2-4 T hot sauce optional, depending on how much you like hot sauce!
- In large stockpot, heat olive oil on medium heat. Add in carrots, onion and celery and cook about 5-6 minutes, until veggies are softened.
- Add paprika and garlic and cook another minute.
- Add stock or broth, making sure to scrape all the browned bits from the bottom of the pot.
- Add beans, tomatoes, chicken, and hot sauce.
- Bring to a boil, then reduce heat and let simmer for about 20 minutes.