Lewis and Clarks White Chicken Chili

Lewis and Clarks White Chicken Chili - At Lewis and Clark's, the white chili is not terribly spicy and not too thick. They serve it with a small portion of sour cream, jalapeños and crackers on the side.

Recipe: Lewis and Clarks White Chicken Chili


  • 2 pounds boneless, skinless chicken breast
  • 2 medium yellow onions, diced
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red (cayenne) pepper
  • 2 (4-ounce) cans diced green chiles
  • 3 (15- to 16-ounce) cans great northern beans, undrained
  • 4 cups chicken stock or canned broth
  • 20 ounces shredded Monterey Jack cheese, divided
  • Sour cream, for garnish
  • Diced jalapeños, for garnish


  1. Place chicken in a large saucepan; add cold water to cover and bring to a simmer. Cook until no pink remains, 15 to 20 minutes. Drain; when cool enough to handle, cut into 1/2-inch cubes.
  2. In a large soup pot, sauté onions in olive oil over medium heat until translucent, about 8 minutes. Add garlic, cloves, cumin, cayenne and green chiles. Cook, stirring, for 3 minutes. Add chicken, beans and their liquid and chicken stock; bring to a boil.
  3. Add 12 ounces (about 3 cups) of the cheese and simmer for 15 minutes, stirring occasionally.
  4. Serve in bowls topped with remaining cheese; pass sour cream and jalapeños on the side.

Recipe from Lewis and Clark’s Restaurant in Old Saint Charles

Photo Courtesy of Ace Recipes

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