Not Healthy: Cheesecake Factory White Chicken Chili Recipe

Alright, I'm not much of a Cheesecake Factory fan no matter how much my wife watches The Big Bang Theory but their white chicken chili isn't too bad. It's actually not even that unhealthy except they serve it up with a big helping of rice that makes it considerably less healthy. This recipe was stripped from a video of a Cheesecake Factory cook on a morning news show so it's direct from the source. There's not a lot to add about the recipe; if you came here because you were looking for a clone recipe for this dish then you know what you're in for. If you wanted to make it a little healthier you could opt for a half-and-half cream instead of heavy cream. You could also use leftover turkey from a holiday meal instead of chicken although you'll get a different flavor from the meat.

FYI: I did not include the rice in this recipe so if you want to serve it with rice then cook that in addition to the recipe below.

Cheesecake Factory White Chicken Chili Recipe

Serving size: 6 (approximately 60 calories per serving)
Prep time: 20 minutes
Cook time: 20 minutes

Equipment:

• Stove and oven
• Kitchen utensils, measuring cups and spoons
• Knife and cutting board
• saute pan
• Baking pan
• Mixing bowl

Ingredients:

• 1/2 cup green onions
• 1 cup pre-made pico de gallo
• 2 cups white beans
• 1 cup heavy cream
• 1 tbsp chipotle tobasco sauce
• 1 tbsp chili garlic paste
• 1/4 cup salsa verde
• 8 cups chicken stock
• 1/3 cup flour
• 1 green chile
• 1 poblano pepper
• 2 tbsp minced garlic
• 1 1/2 cups yellow onion
• 1/4 cup butter
• 1/2 cup canola oil
• 2 tsp pepper
• 1 tbsp salt
• 1 tbsp chili powder
• 1 tbsp cumin
• 4 lb. diced chicken breast

Directions:

1. Set oven to broil. Place poblano on the baking sheet.
2. While oven is heating, chop yellow onion, green onion and green chile but keep each separate.
3. When the oven is hot place the baking sheet in the oven near the broiler and broil the poblano until the skin is browned. Turn the poblano so each side is browned. Once that occurs, take the poblano out of the oven and turn off the oven.
4. Combine the chicken, salt, cumin, chili powder and pepper in mixing bowl and coat the chicken.
5. Chop the poblano and keep 1/4 cup for the recipe. (You can discard the rest or preferably keep it for some other dish.)
6. Heat 1/4 cup of canola oil in the saute pan over medium-high heat. Add the chicken and brown until roughly 3/4 cooked through. Then remove the chicken and set aside.
7. Add the remaining 1/4 cup of canola oil and butter in the pan. 
8. Saute the onions until translucent. 
9. Add the garlic and cook another 30 seconds.
10. Add the poblano and green chile.
11. Add the flour and mix thoroughly. Cook for an additional 2 minutes.
12. Add the chicken stock 1/2 cup at a time, stirring to break up any lumps. 
13. Once all of the chicken stock has been added, add the salsa verde, chili garlic paste and chipotle tobasco.
14. Bring to a simmer.
15. Then add chicken and cook 5 minutes.
16. Add cream and white beans and mix thoroughly. Cook 2 minutes.
17. Serve with green onion and pico de gallo on top as a garnish.