White Chicken Chili

White Chicken Chili

Whenever I make a big pot of chili I often rely on one of my favorite tomato-based recipes that was given to me from my aunt. She definitely knows how to make a fiery hot chili that we devour bowl after bowl. Cayenne pepper, anyone? Like I always say, the hotter the better!

This past weekend, we had a few people over for the NCAA tournament (by the way, Tom Izzo, I love you) and my brother-in-law had quite the craving for white chicken chili…quite the departure from my go-to chili dish!

I had most of the ingredients on hand for this simple recipe. All I had to do was run up to the store and grab an already-prepared rotisserie chicken and some condiments to serve with the chili.

You can easily cook your own chicken for this recipe. Simply add some extra virgin olive oil to a pan with some garlic, throw in 3-4 chicken breasts and cook thoroughly. Next, cube or shred the chicken and add it to the large pot.

However, if you want to make this dish as easy and as fast as possible, I find that rotisserie chicken is extra juicy and is the perfect texture for this recipe. Plus, it pulls apart into great shreds for this delicious white chicken chili recipe.

White Chicken Chili

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cups cooked chicken (I usually use an oven-baked rotisserie chicken from the grocery store to save on time), shredded
  • 2 cans Great Northern Beans, drained and rinsed
  • 1 can corn, drained
  • 1 can (4 ounces) green chiles
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 box (32 ounces) chicken broth
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1 lime, juice

Directions:

  1. In a large pot, saute the onion and cook until it starts to become translucent.
  2. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
  3. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)
  4. Leave simmering on stove until ready to serve.
  5. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

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Comments

  1. Thank you so much for all of the kind words! If you love white chicken chili, you are going to fall in love with this recipe! It's one of my favorites and it's so easy to make!

  2. Have never made anything like this before. I doubled the recipe and brought it with me to two separate gatherings this weekend. It was a HUGE hit at both. Will definitely do it again.

  3. Carly: You'll want to double the recipe if you have six people in your family. I hope you like the recipe! It's one of my favorites!

  4. I looked everywhere for green chilies and can not find them. Do you mean pickled ones? Those were the only ones i could find. Thanks!

  5. Anonymous: Try looking in the taco section of the grocery store. The diced chiles I use in this recipe are in a small can next to the salsas

  6. I'm so excited it's getting cold out again specifically so that I can make this recipe. I found it last year on Pinterest and can't even tell you how many times I made it – probably once a week all Winter long. I even hand it over when friends are going through an event where cooking dinner isn't their top priority. Everyone asks for the recipe and is so grateful for it's delivery.

    Top notch, easy recipe! I can't ask for more as someone who is only acquainted to the baking section of her kitchen. ;)

    Thanks for sharing!

    Emily

  7. Yum. This soup is amazing and gets even better the longer it sits! Seriously, each day I ate it I was even more pleased with the results. Give it enough time for the flavor to build.

  8. Tried this and it was great. Simple and hearty. Loved it. I lightly smashed the beans to thicken the sauce and added an extra can of chiles.

  9. I have been using this recipe all winter. It is a staple in our house! I even passed it on to my mother-in-law and she loves it!

    Amanda

  10. Made this for dinner tonight and it was SO GOOD! Also loved that I had most of the ingredients in the pantry and just needed to pick up a chicken & some fresh bread. Awesome recipe!

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