White Chicken Chili for a Hearty Family Night

An evening of quality time with the family calls for something warm and hearty. Prepare our favorite White Chicken Chili, and rest assured that you’ve created a surefire crowd pleaser. With 12 servings, the recipe makes plenty for a large gathering or, even better, leaves you with leftovers the kids will come asking for. For added zing, prepare Mexican Cornbread as a side dish to round out the meal. Make these recipes family staples, along with a good game of Scrabble and your favorite movie (we’ve been in the mood for Mary Poppins lately, but we’ll let you pick), and you have the perfect recipe for a fun-filled night. 

White Chicken Chili Family Night - southernladymagazine.com
A cheerful nest of sunflowers fills the setting with warm hues sure to welcome everyone to a hearty meal. Here harvest dinnerware, polka-dot napkins, and woven runners cleverly coordinate with a menu made interesting with touches of spice.


White Chicken Chili
Serves 12
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  1. 4 tablespoons olive oil, divided
  2. 3 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
  3. 1 tablespoon ground chipotle chile pepper
  4. 2 1/2 teaspoons ground cumin
  5. 1 1/2 teaspoons salt
  6. 1 teaspoon ground coriander
  7. 1/4 teaspoon ground red pepper (optional)
  8. 1 1/2 cups chopped yellow onion
  9. 3/4 cup chopped poblano pepper
  10. 2 jalapeño peppers, seeded and minced
  11. 2 tablespoons minced garlic
  12. 4 bay leaves
  13. 1 quart chicken broth
  14. 2 (4-ounce) cans diced green chiles
  15. 2 (19-ounce) cans cannellini beans, drained
  16. 2 (16-ounce) cans navy beans, drained
  17. 4 cups grated Monterey Jack cheese
  18. 1 cup sour cream
  1. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, chile pepper, cumin, salt, coriander, and red pepper. Cook, stirring constantly, for 8 to 10 minutes, or until browned. Remove chicken to a separate bowl.
  2. In the same Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, poblano pepper, jalapeño pepper, garlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender.
  3. Add reserved chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer, and cook, uncovered, for 15 minutes, stirring occasionally.
  4. Add beans; cook for 45 minutes, stirring occasionally. Remove and discard bay leaves.
  5. Add cheese and sour cream, stirring just until cheese is melted.
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Mexican Cornbread
Serves 12
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  1. 2 tablespoons butter
  2. 1 cup fresh corn kernels
  3. 3/4 cup finely chopped green onion
  4. 3/4 cup finely chopped red bell pepper
  5. 1 tablespoon vegetable shortening
  6. 2 cups yellow self-rising cornmeal mix
  7. 1/2 cup self-rising flour
  8. 2 teaspoons sugar
  9. 1 teaspoon salt
  10. 3/4 cup grated Monterey Jack cheese with peppers
  11. 2 cups whole buttermilk
  12. 4 tablespoons butter, melted
  13. 1 large egg, lightly beaten
  1. Preheat oven to 425º.
  2. In a medium skillet, heat butter over medium heat until melted. Add corn, green onion, and bell pepper. Cook for 6 minutes, or until tender. Remove from heat, and set aside.
  3. Coat the sides and bottom of a 10-inch cast-iron skillet with vegetable shortening. Place skillet in oven for 5 minutes to melt shortening and heat skillet.
  4. In a medium bowl, combine cornmeal mix, flour, sugar, and salt, stirring to mix well. Add reserved vegetables and cheese to cornmeal mixture, stirring to combine.
  5. In a separate bowl, combine buttermilk, melted butter, and egg. Add buttermilk mixture to cornmeal mixture, stirring to combine well. Spoon batter into hot skillet. Bake for 35 to 40 minutes, or until firm and golden brown. Let cool in pan for 5 minutes.
Southern Lady Magazine https://www.southernladymagazine.com/