Easy White Chicken Chili

What’s better on a chilly night than a homemade chili? White Chicken Chili!

The recipe I’m sharing here is a combination of many that I have tried over the years. I have to keep in mind that our household tastes range from no spice to love of spice. This recipe lands somewhere in the middle and our son just has a glass of milk nearby to cut the spice. 😁

I’ve learned that things need to be done fast during the busy week, so I just grab a rotisserie chicken for this easy recipe. Feel free to sauté your own chicken, if you prefer.

Once you’ve gathered all of your ingredients, drain and rinse the cans of white northern beans. Set one can aside. In a medium mixing bowl, mash the other can of beans and set aside.

In a large Dutch oven or deep pot, add the olive oil and heat it on medium heat. Add the onion, peppers, and garlic. Sauté until soft, approximately 5 minutes. Season with salt and pepper to taste.

Once the vegetables have cooked, stir in the spices and cook for a minute. The aroma will be amazing!

Stir in the chicken broth and lime juice. Bring to a simmer. Add the beans and continue to simmer for 20 minutes.

Once the beans have cooked, shred the rotisserie chicken and add to the pot. Stir in cilantro. Simmer for 5 more minutes.

Add the heavy whipping cream and cream cheese (this is optional).

Once the chili is blended, serve with Colby jack cheese, a dollop of sour cream, and Fritos.

Ingredients

2 (14.5-ounce) cans white northern beans

I small can of sweet corn

1 tablespoon cooking olive oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

4 cups low-sodium chicken broth

2 limes, juiced

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

4 oz cream cheese

1/4 cup of heavy whipping cream

Colby Jack, for topping

Sour cream, for topping

Fritos, for topping

1. Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
2. Add the olive oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock and lime juice, bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.
4. Stir in cream cheese and heavy whipping cream. This will cool the chili a bit so be sure to simmer for another 10 minutes prior to serving.
5. Serve the chili in individual bowls. Layer cheese, chili, and top with a dollop of sour cream, Fritos, and pinch of cheese. Enjoy!

Mookies Easy Eatz this is for you per our chat the other day! 😁