Okay, so today I tried to make the white chicken chili from Cheesecake Factory. I saw some recipes online and thought, why not give it a shot? It sounded pretty tasty. First thing, I went out and grabbed all the stuff I needed. I already had some spices at home, but I had to buy chicken breasts, onions, garlic, and some other things.
When I got back, I started by chopping up the onion and crushing the garlic. I used about one onion and five cloves of garlic, just like one of the recipes suggested. Then I heated some vegetable oil in a big pot. While the oil was heating up, I mixed together chili powder, cumin, garlic powder, and onion powder in a small bowl. I love how these spices smell together.
Once the oil was hot, I added the diced chicken breast to the pot. Oh, I forgot to mention, I diced about four pounds of chicken breast. I cooked the chicken until it was lightly brown, and I guess, about three-quarters done. Then I took the chicken out of the pot and set it aside.
Next, I threw in the chopped onion and crushed garlic into the pot and cooked them until they were soft. After that, I added some salsa verde, chili garlic paste, and a bit of Tabasco for some heat, and also some dried oregano. This was from one of the recipes I found online, and I thought it might give the chili a nice kick.
After adding the salsa and spices I then added some white beans, I didn’t add any tomatoes because I wanted to keep the chili white in color. I then poured in some chicken broth, I had to be carefull not to add too much. Then, I added the chicken back into the pot with all the other ingredients, and stirred everything together. I brought the whole thing to a boil, then I turned down the heat and let it simmer for a while.
While it was simmering, I started thinking about the calories. I read somewhere that this chili can be high in calories because of things like cream cheese and heavy cream, but I didn’t use any of that in my version. Still, it’s something to keep in mind.
After a while of simmering, I tasted the chili. It was pretty good, but I think I added a bit too much liquid at first. Next time, I’ll add the liquid more gradually. I also realized that cooking time matters a lot. You don’t want to rush it, it is better to let it cook slowly.
Anyway, I served the chili with some shredded cheese on top and a dollop of sour cream. It was really satisfying and had a nice, thick consistency, kind of like a hearty chicken stew. My family loved it too.
So, yeah, that’s how I made the white chicken chili. It was a fun cooking experiment, and I’m definitely going to make it again, maybe with a few adjustments next time.
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