White Chicken Chili

by elyn_ryn

This White Chicken Chili recipe is really good on a cool fall or winter night. It is spicy without being too hot and you can easily modify the spiciness to accommodate your taste buds. It is delicious the day you make it, but even better the day after! You can’t go wrong with this recipe!

The ingredient list calls for using a rotisserie chicken which helps make this a quick and easy chili to put together. But you can also use 4 cups of your own cooked chicken if you prefer.

This chili has 3 cans of white beans in it, one of which is pureed to make the chili a little thicker. Although it is called chili, it is more like a soup, even with the pureed beans. So call it whichever name you prefer.

Make a platter of garnishes for this chili including cheeses, chopped jalapenos, chopped green onions, and chips. You might even want to include a bottle of hot sauce with the garnishes for those who want some extra kick. A dollop of sour cream also makes an attractive presentation and adds flavor.

Print Recipe
White Chicken Chili
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 23 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 23 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Using an immersion blender or food processor, puree 1 can of beans. Add a little chicken stock so they puree easier. Set aside.
  2. In a Dutch oven, add the olive oil, onions, and garlic and cook for 2 or 3 minutes or until the onions are wilted and soft. Stir often so they do not scorch.
  3. Add the rinsed whole beans, pureed beans, green chilis, chili powder, cumin, oregano, cayenne pepper, salt, lime juice, hot sauce, and the chicken stock. Stir and simmer for 20 minutes. Put a lid over the pan, propping it so the steam can escape. Stir occasionally.
  4. If you have not already done so, pick the white and dark meat from the rotisserie chicken and chop. Set aside.
  5. Remove the chili from the heat after 20 minutes and add the chicken. Stir and let the chili cool for 5 minutes so the cheese won't curdle and separate.
  6. Sprinkle the shredded cheeses over the chili and stir. The cheese will melt in a couple of minutes. Then stir in the sour cream. Serve with chips.
Recipe Notes

It is easier to pick the meat from a warm rotisserie chicken rather than a cold one.  This dish is made easier if you purchase a rotisserie chicken the day before you make the chili so that you can have the chopped chicken ready to stir in after the chili cooks.

Since a rotisserie chicken is very tender, do not add it until after the chili is finished cooking so it doesn't disintegrate.

You may also like