The Alamo Whiteout Chili

The Alamo White Chicken Chili

“The only white flag here is in the chili bowl — bold, smoky, and pure Texas.”

This Texas-inspired white chicken chili blends smoky chipotle, fire-roasted peppers, and tender chicken with a creamy enchilada-style finish. Bold yet balanced, it delivers the rich comfort of sour cream and cheese with just enough heat to keep it unforgettable. A true Texas chili — strong, spirited, and impossible to surrender after one bite.

Ingredients:

  • 2 lbs chicken thighs, boneless, skinless (Texans prefer dark meat for chili depth)

  • 2 tbsp bacon fat (or olive oil, but bacon fat = Texas flavor boost)

  • 1 large white onion, diced

  • 2 poblano peppers, diced

  • 1 green bell pepper, diced

  • 3 jalapeños, minced (with some seeds for Texas heat)

  • 5 cloves garlic, minced

  • 1 small can chipotle peppers in adobo, minced (1–2 peppers plus 1 tbsp adobo sauce)

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp chili powder (use ancho for smokiness)

  • 1 tsp smoked paprika

  • 1 tsp Mexican oregano (earthier than Mediterranean)

  • ½ tsp cayenne pepper (optional, adjust for contest judges’ heat tolerance)

  • 4 cups chicken stock (homemade if possible)

  • 2 cans (15 oz each) cannellini beans, drained & rinsed

  • 1 can (15 oz) great northern beans, drained & rinsed

  • 1 can fire-roasted diced green chiles

  • 1 block (8 oz) cream cheese, softened & cubed

  • 1 cup sour cream

  • 1 cup half-and-half (or heavy cream for extra richness)

  • 1 cup Oaxaca or Monterey Jack cheese, shredded

  • Zest + juice of 1 lime

  • Salt & cracked black pepper, to taste

Optional Garnishes (Texas Touch):

  • Fresh cilantro, chopped

  • Pickled jalapeños or escabeche carrots (bright, acidic punch Texans love)

  • Crispy tortilla strips or cornbread crumbles

  • Shredded white cheddar (aged, sharp bite)

Directions:

  1. Sear the Chicken

    • Season thighs with salt, pepper, and cumin.

    • Heat bacon fat in a Dutch oven. Sear chicken until golden, about 4 minutes per side. Remove and shred once cool.

  2. Build the Texas Chili Base

    • In the same pot, sauté onion, poblanos, bell pepper, and jalapeños until softened.

    • Add garlic, chipotle in adobo, cumin, coriander, chili powder, smoked paprika, oregano, and cayenne. Toast spices for 1–2 minutes for that classic Texas chili depth.

  3. Simmer

    • Return chicken, beans, fire-roasted chiles, and chicken stock to the pot.

    • Bring to a boil, then reduce heat and simmer uncovered ~25 minutes to thicken and meld flavors.

  4. Creamy White Sauce Finish

    • Reduce heat to low. Stir in cream cheese until melted.

    • Fold in sour cream, half-and-half, and Oaxaca/Jack cheese until silky.

    • Balance with lime zest and juice, and adjust seasoning with salt/pepper.

    • It will take some time for the cream cheese to melt completely, so you will need to periodically stir the chili until it reaches a consistent thickness.

  5. Rest & Serve

Let the chili sit off heat for 10 minutes before serving (it thickens and deepens).

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Entrees, ChickenDarin M. KlemchukKlemchuk PLLC