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White chicken chili with white rice, beans, and pico de gallo

Cheesecake Factory White Chicken Chili Recipe

Cheesecake Factory White Chicken Chili has tender chicken pieces seasoned with the spice rub and cooked in butter. The gravy for the chicken chili is loaded with the flavors of Tabasco, oregano, chili garlic sauce, and salsa verde. The Poblano chile adds a mild spicy and southwestern lift to this dish. This dish is served with white beans, white rice, and pico de gallo on top.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 4
Calories 1201 kcal




  • 2 pounds Chicken Breasts (cut into 3/4" pieces)
  • 3/4 cup Yellow Onions (diced)
  • 1/4 cup Green Onions (chopped)
  • 1/2 cup Green Poblano Chiles (roasted, peeled, seeds removed, and diced)
  • 1/2 cup All-Purpose Flour
  • 1 tablespoons Garlic (minced)
  • 2 cups Canned White Beans (rinsed and drained)
  • 2 cups White Rice (cooked)
  • 1/4 cup Pico de Gallo
  • 2 tablespoons Butter
  • 1/2 cup Canola Oil
  • 1 quart Chicken Stock
  • 2 tablespoons Salsa Verde
  • 3 tablespoons Sour Cream
  • 1.5 teaspoons Chili Garlic Paste
  • 1.5 teaspoons Chipotle Tabasco
  • 1.5 teaspoons Ground Cumin
  • 1.5 teaspoons Chili Powder
  • 1.5 teaspoons Kosher Salt
  • 3/4 teaspoons Ground Black Pepper
  • 3/4 teaspoons Oregano (dried)
  • 3/4 teaspoons Brown Sugar
  • 1/4 teaspoons Cumin (ground)


  • In a large mixing bowl and add ground cumin, chili powder, black pepper, and salt to it. Mix them up and add chicken pieces to the bowl. Rub the spices all over the chicken skin. Make sure that the chicken pieces are entirely coated with the spice rub.
  • Add canola oil to the skillet over medium heat. As the oil starts smoking, add the chicken to the pot and cook the chicken until it’s light brown in color. Remove the chicken from the pot and set it aside to cool.
  • Add butter and oil to the pot. Add onions to it and cook them until they’re tender. Add garlic and chilies to the pot and cook for about 30 seconds. Then, stir in flour and combine it with all the other ingredients in the pot. Cook for about two minutes and then add chicken stock. Stir it well until there are no lumps of flour in the mixture.
  • Add chili garlic paste, Tabasco, salsa verde, oregano, cumin, and brown sugar to the pot. Mix them well and let this mixture simmer for about a minute. Add chicken back into this pot and simmer the mixture for 5 more minutes. Now, stir in the sour cream and white beans. Garnish it with pico de gallo or green onions and serve with white rice.



Calories: 1201kcal | Carbohydrates: 124g | Protein: 70g | Fat: 46g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 1826mg | Potassium: 1768mg | Fiber: 8g | Sugar: 9g | Vitamin A: 731IU | Vitamin C: 13mg | Calcium: 162mg | Iron: 7mg
Keyword American cuisine, Cheesecake Factory white chicken chili, Poblano chile
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