White Chicken Chili
A spicy chicken soup with rotisserie chicken, navy beans, cheese, spices, and cream.
Equipment
- immersion blender or food processor
Ingredients
- 1 rotisserie chicken (about 4 cups) (chop both the white and dark meat)
- 2 tablespoons olive oil
- 2 cups sweet onions, chopped (about 1 large)
- 2 jalapenos, chopped, seeds and membranes removed
- 2 teaspoons garlic from a jar (or 1 clove, minced)
- (3) 15.5-ounce cans navy beans or great Northern beans, drained and rinsed (puree 1 can)
- (1) 7-ounce can chopped mild green chilis (can use hot chilis)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons dried oregano flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- juice from 1/2 lime
- 2 teaspoons hot sauce (optional) (Texas Pete used)
- 6 cups chicken stock
- ⅓ cup heavy cream
- 6 slices pepper jack cheese
- 1 ½ cups mild cheddar cheese, finely shredded
- ½ cup sour cream
- Garnishes: chopped green onions, shredded cheeses, chopped jalapenos (optional)
Instructions
- Using an immersion blender or food processor, puree 1 can of beans. Add a little chicken stock to make it easier to puree. Set aside.
- In a Dutch oven, add the olive oil, onions, jalapenos, and garlic and cook for 2 or 3 minutes or until the onions and jalapenos are wilted and soft. Stir often to prevent scorching.
- 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.
- If you have not already done so, remove the meat from the rotisserie chicken while the soup simmers.
- Remove the chili from the heat and add the chicken. Stir and let the chili cool for 5 minutes so the cheese won't curdle and separate.
- Stir in the cream. Add the cheese a little at a time and stir. Then stir in the sour cream. Serve with chips.
Notes
Rotisserie Chicken
It is easier to remove the meat from a warm rotisserie chicken (instead of a cold one). This dish is easier to make if you purchase a rotisserie chicken the day before you make the chili so that you can have the chicken ready to stir in after the chili cooks. A rotisserie chicken is very tender, so do not add it until after the chili is finished cooking.Adding the Cheese
Let the cooked soup cool for a little while before adding the cheese to prevent it from curdling and clumping. It is best to add the cheese slowly and use freshly shredded cheese instead of bagged cheese.Updated Recipe
This recipe was updated October 31, 2022 by adding jalapenos for additional flavor and cream to thicken the soup.Nutrition
Calories: 746kcalCarbohydrates: 58gProtein: 64gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 167mgSodium: 1.243mgPotassium: 1.423mgFiber: 20gSugar: 7gVitamin A: 1.831IUVitamin C: 18mgCalcium: 469mgIron: 7mg
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