Copycat Cheesecake Factory White Chicken Chili
Recipe by: Maggie Shaffer, Black Iron Nutrition Coach
This hearty chili is one of Coach Maggie’s husband’s all-time favorite meals, so she set out to recreate it at home with a lighter twist. After digging into the Cheesecake Factory version, she found a way to keep all the flavor while making it more balanced for everyday eating. Packed with protein and perfect for cooler weather, this is a great go-to for a cozy fall dinner or weekly meal prep.
Ingredients:
1/4 cup extra virgin olive oil
2 lbs chicken breasts, cut into 3/4” pieces
1 medium yellow onion, diced
1.5 tsp cumin
1.5 tsp chili powder
1.5 tsp kosher salt
3/4 tsp black pepper
2 Tbsp butter
2 Tbsp EVOO
1 Tbsp minced garlic
1/2 cup green chiles
1/2 cup all purpose flour or gluten free substitute
1 Qt. chicken stock
2 Tbsp salsa verde
1 1/2 tsp chili garlic paste
1 1/12 chipotle tabasco
3/4 tsp oregano
3/4 tsp brown sugar
1/4 tsp cumin
2 cups canned white beans, rinsed and drained
3 Tbsp sour cream
2 cups rice cooked
1/4 cup pico de gallo
1/4 cup green onions, chopped
Instructions:
Cut chicken into 3/4 inch pieces and season with cumin, chili powder, salt and black pepper. You can do this ahead of time while preparing other ingredients.
Heat oil in a large soup pot, then brown chicken lightly until about 3/4 cooked through. Remove the chicken and set aside.
Heat butter and remaining oil in the pot, and cook onions until tender.
Add the garlic and chiles to the pot and cook for 30 seconds.
Add the flour to the pot and cook for about 2 minutes.
Slowly add the chicken stock, stirring until smooth.
Add the salsa verde, chili garlic paste, tabasco, oregano, brown sugar, and cumin. Allow the soup to come back up to a simmer. Then add the chicken back into the pot.
Simmer for 5 minutes and then add in the sour cream and white beans.
Serve with rice and garnish with pico de gallo and green onions.
📹 Watch Coach Maggie make it step-by-step
Macros (400g of chili with 125g of rice):
33g protein
55g carbohydrates
16g fat
