The Cheesecake Factory's SkinnyLicious White Chicken Chili

Name: The Cheesecake Factory's SkinnyLicious White Chicken Chili
Ingredients: 1/4 cup canola oil; 2 pound chicken breasts, cut into 3/4-inch pieces; 1 1/2 teaspoons cumin, ground; 1 1/2 teaspoon chili powder; 1 1/2 teaspoon kosher salt; 3/4 teaspoon ground black pepper; 2 tablespoon butter; 2 tablespoon canola oil; 3/4 cup yellow onions, diced 1/4 inch; 1 tablespoon garlic, minced; 1/2 cup green poblano chiles, roasted, peeled, seeds removed, diced 1/4 inch; 1 quart chicken stock; 2 tablespoon salsa verde; 1 -1/2 teaspoons chili garlic paste; 1 -1/2 teaspoons chipotle tabasco; 3/4 teaspoon oregano, dried; 3/4 teaspoon brown sugar; 1/4 teaspoon cumin, ground; 2 cup canned white beans, rinsed & drained; 3 tablespoon sour cream; 1/4 cup green onions, chopped 1/4 inch; 2 cup white rice, cooked; 1/4 cup pico de gallo; 1/2 cup all-purpose flour

Lauren Gordon|May 18, 2015 1:42 pm EST

4.4 (20 ratings)

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Need a little comfort without all of the calories? This white chicken chili recipe will hit the spot. It's loaded with zesty spices, so you won’t even miss those extra calories.This recipe comes from one of our favorite restaurant chains, The Cheesecake Factory, home of the Cajun Jambalaya Pasta and of course their delicious Crispy Crab Wontons.Our 50 Most Popular Recipes

Servings

4

Ingredients

1/4 cup canola oil
2 pound chicken breasts, cut into 3/4-inch pieces
1 1/2 teaspoons cumin, ground
1 1/2 teaspoon chili powder
1 1/2 teaspoon kosher salt
3/4 teaspoon ground black pepper
2 tablespoon butter
2 tablespoon canola oil
3/4 cup yellow onions, diced 1/4 inch
1 tablespoon garlic, minced
1/2 cup green poblano chiles, roasted, peeled, seeds removed, diced 1/4 inch
1 quart chicken stock
2 tablespoon salsa verde
1 -1/2 teaspoons chili garlic paste
1 -1/2 teaspoons chipotle tabasco
3/4 teaspoon oregano, dried
3/4 teaspoon brown sugar
1/4 teaspoon cumin, ground
2 cup canned white beans, rinsed & drained
3 tablespoon sour cream
1/4 cup green onions, chopped 1/4 inch
2 cup white rice, cooked
1/4 cup pico de gallo
1/2 cup all-purpose flour

Directions

Heat canola oil in a large sauce or soup pot.
Combine the chicken and spices in a mixing bowl.
Add the chicken into the pot. Cook until lightly brown and about 3/4 done.
Remove the chicken from the pot and set aside.
Heat the butter and the additional oil in the pot. Add the onions and cook until tender.
Add the garlic and chiles into the pot. Stir the ingredients together and cook for 30 seconds.
Add the flour into the pot. Stir the ingredients together and cook for about 2 minutes.
Add the chicken stock, a little at a time, into the pot and slowly stir the ingredients together until smooth (no lumps of flour remaining).
Add the salsa verde, chili garlic paste, Tabasco, oregano, brown sugar and cumin into the pot. Allow the mixture to come back up to a simmer and then add the chicken back to the pot. Simmer for 5 minutes, then gently stir in the sour cream and white beans.
Serve with white rice and garnish with pico de gallo and green onions.