Santa Fe Chili is a delicious white chicken chili. It is a more mild chili, but you could make it as hot as you’d like by adding jalapenos.
I have mentioned in the past that I worked at a guest ranch in Colorado. In the winter time we had a snowmobile tour service. We would take a group out snowmobiling in the morning and they would come back and have lunch. A second group would come for lunch and then go out snowmobiling in the afternoon. One of the lunches we would serve was Santa Fe Chili. I love the different flavor of this white chicken chili. It’s not a spicy chili, but you could make it spicy if you would like.
- ½ cup butter
- ¼ cup chicken base
- 1 ½ cups flour
- 6 cups to 8 water
- 1 #10 can white northern beans
- 4 sm. cans diced green chilies
- 8 chicken breasts, cooked & cut into bite size pieces
- 2 tsp cumin
- 1 tsp white pepper
- In large sauce pan melt butter and chicken base.
- Add flour to make roux. Add water and stir till smooth.
- Add beans, chilies, chicken, cumin, & white pepper.
- Simmer on low heat until thickened (at least ½ hour).
If you would like the chili to be spicier, add canned chopped jalapenos to your desired spiciness.
- Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Stock Pot, 8-quart, Black
- LONG Dutch Oven COOKING SPOON. 22" for campfires, canning and bean pots. LARGE WOODEN SOON.
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