Cheesecake Factory White Chicken Chili

Alright lovelies its been WAY to long since i’ve done a recipe post. Life has been crazy busy lately (this toddler stage is kicking my butt) but I do want to get back into the routine of trying new healthy recipes to share with you ladies! So here we go!  This week the hubby requested chili for dinner and the first thing that came to my mind was my favorite one from Cheesecake Factory, the white chicken chili! Chili is one of my favorite comfort dishes that’s perfect for chilly nights (lol no pun intended). So I got to googling and came across this recipe from The Food Pusher and it turned out awesome!!  One of my instagram followers said this would be perfect dish for a Super bowl party and I couldn’t agree more! Not to mention its a little lighter than the traditional ground beef and cheese recipe. 
(This was the hubby’s portion.  Mine was about half of this and served with brown rice)
  • 1/4 cup canola oil (I didn’t have so used olive oil instead)
  • 2 pounds* cubed chicken breast meat or chicken tenders
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter
  • 3/4 cup chopped yellow or white onion
  • 1 tablespoon minced garlic
  • 1/4 cup chopped roasted poblano pepper (I cheated and used the pre prepped ones in a jar to save time)
  • 1 1/2 tablespoons finely diced green chilli pepper (I used a serrano)
  • 1/3 cup flour (I used whole wheat)
  • 4 cups chicken stock
  • 2 tablespoons salsa verde
  • 1/2 tablespoon chili paste
  • 1/2 tablespoon Tobasco (I didn’t use any)
  • 1/2 cup heavy cream ( I reduced this to 1/4 cup)
  • 1 cup white beans (from a can, or cooked)
  • pico de gallo (garnish)
  • white rice (garnish)
  • 3 green onions, sliced (garnish)
Heat canola oil in a large sauté pan on medium heat.
Combine chicken and spices in mixing bowl.
Lightly brown the chicken, cooking until about 75% done.
Remove chicken and set aside.
Melt the butter in the pan, and sauté onions until translucent.
Add the garlic and cook for 30 seconds.
Add the poblanos and green chilis.
Add the flour, stir to incorporate, and cook for about 2 minutes.
Add the chicken stock a little at a time, whisking to smooth out any lumps.
Add the salsa verde, chili garlic paste, and chipotle tabasco.
Allow to come back to a simmer over medium heat, and then add the chicken back into pan.
Simmer for 5 minutes and add the cream and white beans stir to incorporate.
Serve and with rice and garnish with pico de gallo and green onions.
Makes about 5 servings.
Hope you girls enjoy this one too!! Happy Friday!  

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  1. This looks amazing! I have to make this soon! Would love more recipes or Honeybee Health posts from you! Thanks Andee, you are a huge health inspiration to me.

  2. I just found your blog, and love it! I was wondering how spicy this dish is. I have a little one that doesn't like spicy food.

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