This white chicken chili recipe is easy, delicious, and perfect for a winter night! It has just the right amount of spice without being too spicy, and the flavorful chicken broth is really tasty with the addition of cumin, oregano, and cilantro. In less than an hour, you can sit down to a comforting bowl of chili that will satisfy your whole family.
1rotisserie chickenmeat removed and roughly chopped
1cupfrozen corn
¼cupcilantrochopped
for garnish sour cream
Instructions
Preparations
Drain and dice the can of green chilies.
Drain the canned beans
Finely chop the cilantro.
Remove the chicken from the bone and shred it into pieces.
Mince the 4 cloves of garlic and finely dice the white onion.
Cooking instructions
Heat the oil over medium heat in a large, heavy-bottomed soup pot. Cook the onion and jalapeno until the onion begins to soften - about 5 minutes. Add garlic and cook for another minute or two.
Add the cumin, oregano, and chili powder, and cook for a couple more minutes. Stir in the broth, diced green chilies, and 2 cans of beans.
Empty the third can of beans into a small bowl and use a fork to mash them into a paste, then add this to the pot with the chopped chicken and stir well to combine.
Allow the soup to cook for about 20 - 30 minutes to allow the flavors to combine, then add the corn and cilantro and cook for an additional 5 - 10 minutes.
Serve garnished with a dollop of sour cream, tortilla chips, and shredded cheese.
Recipe Notes
Thicken white chicken chiliThe reason for mashing the 3rd can of beans is to thicken the texture of the chili slightly. If you prefer a soupier chili, feel free to skip this step and just add them to the pot.Drain the canned beansMake sure to completely wash and drain the beans before adding them to the pot. This will help to reduce the overall sodium content of the dish.Add spice graduallyWhen adding spice to this chili, do so gradually and taste as you go. It is always easier to add more spice than it is to take it away, so better to err on the side of caution.