Are you a Big Bang Theory fan? If you are, you’ll get this post more than others. Recently, James’s best friend from high school, the fellow that introduced us to each other all those years ago, came for a visit. Mark brought with him his new bride, the lovely Heather, or as she’s affectionately known, Penny.
They celebrated their honeymoon throughout Canada and the NYC area, somewhat just to come hang out with us! On their honeymoon! That’s love, people. And family. Welcome to our family, Penny. We’re so glad to have you.
We did all the requisite NYC sight seeing and endless eating you can imagine, but one request gave James and me a pause and a chuckle. They insisted we go to a Cheesecake Factory at some point during their trip. They didn’t care when, or which location, we just had to go.
The reason behind their fascination with this ginormous chain is completely to do with the television show The Big Bang Theory, where the group of friends on the show tends to eat at least once a week, and where the main female lead works.
We’ve been back several times to eat the chili so I could analyze it for recreation at home. At least, that’s the excuse James and I kept telling ourselves!
It’s a chili that is definitely full of flavor, and comes together quickly. But like most chilis, the longer you let it sit, the better it will taste. So make it a day ahead of time, or make a double batch so you have leftovers all week. It’s also great for going straight in the freezer.
What makes this chili so delicious? I like to think it’s a combination of all those fabulous spices: cumin, chili powder, garlic and onion, with the background notes of navy beans and juicy chicken.
We added red kidney beans to ours simply because I felt it needed a second can of beans, and we didn’t have more navy beans on hand. Feel free to switch out the red kidney beans for more navy beans if it strikes your fancy. I also added white shoepeg corn because I love corn in chili. Feel free to omit it if that’s not your thing.
As Sheldon says, Bazinga! There’s your dinner.
Cheesecake Factory White Chicken Chili
Serves 4 to 6
Ingredients
2 tablespoons vegetable oil
3 chicken breasts or 4 chicken thighs
1/2 large sweet onion, chopped
1 red bell pepper, chopped
salt and pepper to season
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 7 oz can Salsa Verde
1 15.5 oz can of Navy beans
1 15.5 oz can of Red Kidney beans
11 oz can of White Shoepeg corn
1/4 cup all purpose flour
1/4 cup half and half
16 fl. oz organic chicken broth
2 tablespoons sour cream
Chopped green onions to top
Cheddar cheese to top
Directions
Dice the chicken into 1″ cubes. Chop the onion and red bell pepper into small pieces. Mix the chili powder, cumin, garlic powder and onion powder together in a small bowl.
In a large French oven or soup pot, heat the vegetable oil on medium high heat. When the oil is hot, add chicken to the pot and stir immediately so it won’t stick. Season liberally with salt and pepper. Allow the chicken to brown.
When there are nice caramelization marks on the chicken pieces, add the spice mix to the chicken and stir to distribute. When the chicken is cooked through, remove to a bowl and set aside.
There should still be some oil and chicken juices in the pan, but if not, add another tablespoon of oil if needed. Add onion and bell pepper to the pan and allow to sweat down to a medium brown on the onions, when they’re translucent and beginning to caramelize as well. The red pepper should also have a little browning on it.
Add the chicken back to the pan, then add the flour and stir to evenly coat all the ingredients. Add the Salsa Verde, beans, and corn to the pot. Stir.
Add the half and half and organic chicken broth to the pan and stir. Add sour cream. Lower the heat to a low medium and stir the chili. As the chili heats through, it should begin to thicken. If the chili doesn’t thicken as much as you would like, make a cornstarch slurry to thicken further.
Serve with chopped green onions, more sour cream and cheddar cheese for topping. Fabulous served over white or brown rice, the way the Cheesecake Factory serves it. It would also go really well with maple corn bread.
{ 27 comments… read them below or add one }
The Cheesecake Factory is one of my most favorite restaurants on earth…I’m classy like that.
Love white chili!
Shelly, have you tried their sister restaurant, Grand Luxe? Oh my… the freshly baked chocolate chip walnut cookies. I. die.
Where is THAT?! MUST GO!
I know there’s one in Dallas, and there’s one up here near us in Paramus, NJ. Looks like there’s also one in Houston. http://www.grandluxcafe.com/locations.htm
Awesome! Totally gonna talk my husband into going to the one in Paramus! He’s CCF lover too, so it won’t take much coaxing :)
Shelly, why did I think you were in Texas?! If we’re so near each other, we should hang out! I’m in Union County.
I grew up in Texas! That’s probably why…lived in Houston most of my life! Two displaced Texans are we :)
We should absolutely plan a lunch. I am in Andover, out 80 West
Hahaha oh how I do love that show so much!
Us too, Erin. We’re so glad it’s in syndication now. It’s replaced our “repeated watching” show, Scrubs.
It is my life dream to eat at a Cheesecake Factory. The closest one is about 2 hours away, in Tulsa. My husband keeps telling me that is too far to drive just to eat at Cheesecake Factory, but I keep telling him, 2 hours is nothing when you’re talking about a life long dream.
In the meantime, I’ll make this chili. And pretend.
I have a better idea, Kristan! You come visit Shelly and me, since we just figured out we live about an hour from each other (and I’m 45 minutes from NYC too), and we’ll go to the Cheesecake Factory for lunch, and then spend the afternoon drinking margaritas on my deck. Life = Perfect.
Ohhhh…I love white chicken chili and you know what? Cheesecake Factory, too. This looks BETTER than anything there, however. I will make this next week for dinner. Can’t wait!
Thanks, Cindy! Lovin’ your guest post on MBA today too. You had me at Bourbon, baby.
Thanks, lady! It is safely in the cabinet, untouched, today, even if it appears otherwise…
That looks so delicious! Makes my mouth water.
I like the way you describe your featured dish. The way they looked great and delicious in the photos got me hungry and had this recipe in my must try list. Thanks for sharing =)
I’m surprised a Texan like you has accepted white chicken chili into your life! That James, he’s a bad influence. (Kidding. White chili is my favorite chili, but I’m a Yankee-Appalachian weirdo.)
I can get behind a good white chicken chili, Casey, so long as no one calls it Texan. :)
Ohhh yum. My sister insists on going to the Cheesecake Factory for her birthday dinner every year, and I’ve never ordered this dish…but I love chicken chili so much I think I’m just going to have to make it for myself. :)
What a fabulous chili! It looks so darn delicious I just might have to make it soon! Thanks for sharing your mouthwatering recipe, Amber.
I haven’t seen The Big Bang theory, but I’m pretty sure I’ll still be thinking about this chili until I try it!! Love everything aobut it!
This looks so good! I have a favorite white chili recipe…but I might have to switch it up…
Such a fun reason to visit the Cheesecake Factory! Though I can’t eat their cheesecake, I LOVE going there for dinner, and I will absolutely be making this chili at home. I love that wheat bread too; we always devour two servings of it. I think perhaps you should recreate that too…more trips to the Cheesecake Factory! ;-)
This looked so good I had to make it; every bit as good as I had imagined, and more. Big big hit with the family, even better the second day, of course. Thank you!
Well, you know me and my love of cheesecake, so naturally I adore both The Cheesecake Factory and Grand Luxe Cafe. This chili looks pretty – how do you say it? Amazeballs.
So, dumb question I’m sure, but the cans of beans and corn–drained and rinsed, or not?
I made a low fat version of this recipe. I used a can of low fat evaporated milk instead of half and half and low fat sour cream instead of regular. The chili was delicious! I will be making this again.
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