05/29/2012 09:35 am ET Updated Jul 29, 2012

Chef Andre Halston's White Chicken Chili

Have you ever heard that saying "yesterday's soup always tastes better the next day?" That may be true in some cases, but in this case great things come to those who wait. This recipe is one of my favorites, one of hundreds when it comes to soups. Our guests crave this soup and it has become one of the most requested recipes of guests & members of Innisbrook. I realize that I need to share this recipe with the thousands who love the blogs that I send out. Usually I soak the beans, but for those of you who don't have the time or patience, the canned beans will work. Make it today and enjoy it tomorrow and remember the beans will continue to thicken the soup as it cooks.

Chef André Halston's White Chicken Chili


2 / 19 OZ. cans Northern white beans
1lb russet potato, scrub, peel & 1/2" dice
2 tablespoons olive oil
1 cup yellow onions, small dice
2 tablespoons fresh garlic, chopped fine
3 cups chicken stock (No MSG)
1/2 cup white wine
2 1/2 cups cold water
1lb rotisserie chicken, 1/2" rough chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons paprika
1/2 cup 2% milk
1 tablespoon cilantro leaves (No Stems), chopped fine


1. Using a colander, under cold running water, completely rinse the beans
2. Using a pot over medium heat, add the oil; carefully swirl to coat the base
3. Add the onions, garlic and cumin; cook until the onions are somewhat clear
4. Add the potatoes, beans, stock, white wine and water; stir for 15 seconds
5. Reduce heat to medium low/mild simmer
6. Cook for 30 to 40 minutesl check potatoes for doneness
7. Add the chicken, chili, cayenne, paprika and milk; stir for 15 seconds
8. Cook for an additional 10 minutes
9. Remove from the heat and serve with a wedge of garlic bread

As with all of the recipes that I share, if you get stuck along the way send me an e-mail and I will assist you.

Always creating,