Arkansas White Chicken Chili

Arkansas best represents down-home Southern comfort cuisine - from cooking methods and tools (like the Dutch oven) to ingredients (the state leads the nation in chicken farming and fresh corn from Arkansas is regularly imported into Canada). This chili does the trick to ward off winter – it is a protein-rich family pleaser, cooks quickly, and is guaranteed to stick to your ribs.


3 cups chicken or vegetable broth 750 mL
1 tsp lemon pepper seasoning 5 mL
2 tsp ground cumin, divided 10 mL
3 lbs boneless skinless chicken breasts 1.5 kg
1 tbsp vegetable oil 15 mL
2 cups chopped Southern U.S. sweet onion 500 mL
2 cups chopped Southern U.S. celery 500 mL
2 cloves garlic, minced 2
2 cups cooked fresh Southern U.S. corn 500 mL
2 4 oz (127 mL) cans chopped green chilis 2
1/4 cup freshly squeezed lime juice 50 mL
2 19 oz (540 mL) cans white kidney beans, undrained 2
  salt, white pepper and hot sauce, to taste  
  shredded Monterey Jack cheese, salsa verde and fresh chopped cilantro for garnish, if desired  


In large Dutch oven or heavy-bottomed pot bring the broth, lemon pepper and 1 tsp (5 mL) of the cumin to a boil. Add chicken breasts and push down gently with spoon to ensure chicken is covered with broth. Poach over a low simmer until chicken is cooked through with no pink remaining, approximately 30 minutes. Using a slotted spoon remove chicken from broth and allow to cool slightly. Reserve broth. Once cool, shred chicken with fingers and set aside.

Meanwhile, in separate Dutch oven or pot, heat oil and add onion and celery. Cook, stirring, until onion is opaque, approximately 5 minutes. Add garlic and cook one more minute. Add shredded chicken to pot and add remaining cumin, corn, green chilis, lime juice and reserved broth. Bring to a boil. Add the undrained beans and heat through. Season to taste with salt, white pepper and hot sauce.

To serve, ladle into warmed bowls and garnish with shredded cheese, salsa verde and cilantro. Serve with multicoloured tortilla chips for dipping.

Yields approximately 14 cups (3-1/2 L).

Source:; adapted from the Arkansas Department of Parks and Tourism (

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food