White Chicken ChiliWednesday, March 31, 2010
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
- 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
- In a large pot, saute the onion and cook until it starts to become translucent.
- 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.
- 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.)
- Leave simmering on stove until ready to serve.
- Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.