White Chicken Chili Gumbo

This White Chicken Chili Gumbo is the perfect meal for a rainy, gray fall day (like today)! It’s a little spicy, hearty and full of flavor. Tied with the comforting, hearty flavor of this chili gumbo is just how amazingly easy this meal is to make.

It’s really all about having some pantry staples on hand ((I’ll tell you more about that in a sec)). Here’s what you’ll need:

boneless skinless chicken thighs (fresh)
chicken broth
white wine (I used Moscato)
garlic cloves
green chili powder
cumin
Mexican oregano, dried
white pepper
kosher salt
crushed red pepper flakes, to taste
cornstarch
medium hot pepper, chopped
bunch chopped cilantro
chopped fresh okra
heavy whipping cream
thawed langostino, shrimp or crawfish (cleaned, deveined and shell removed)
cannellini beans

As far as a stocked pantry goes – I keep the seasonings, wine, and herbs on hand. I try to keep some boneless skinless chicken thighs in the freezer, but for this recipe I used fresh chicken thighs. If you use frozen just add an hour to the cooking time.

Have you noticed how gorgeous the okra is?? It is from the okra plants in my garden that are producing like crazy. With all the okra production, I am looking for new ways to use it up. Check out my Oven Roasted Okra recipe HERE

If you don’t have fresh okra, you can easily sub frozen okra.

Along with the okra, adding the langostino ((thank you Trader Joe’s)) during the last 30 minutes of cooking time turned this white chicken chili into a hearty gumbo in a flash.

The addition of okra to this recipe (plus the cornstarch) made for a perfectly thickened broth. Poured over a bowl of rice – it’s quick cajun comfort food at it’s best.