White Chicken Chili
Last fall we had a great time at our friends’ Chili Fest. It was the perfect fall night ~ a chill in the air, bright stars against a black sky and a huge bon fire already roaring when we got there. Everyone brought a different kind of chili to share. It was so much fun. I brought my Spicy Beef Chili but the one chili I couldn’t get enough of was a Pork Salsa Verde Chili one friend made. She shared the recipe with me and I recreated my own version at home, opting for chicken instead of pork and streamlining the cooking process using a jar of Salsa Verde instead of roasting the peppers. These couple of changes make this White Chicken Chili ideal for any night of the week because it goes from stove to table in 30 minutes. It’s also a great use for leftover or rotisserie chicken. If you don’t have either, don’t let that stop you from making it ~ just bake a couple of chicken breasts in the oven and add them to the pot!
Start by drizzling some olive oil into a soup pot. Add the chopped onion and some bell pepper. If you can handle the extra heat, chop up and add a jalapeno. It’s still spicy without the jalapeno, but a milder version. Season with salt, pepper and cumin and let it simmer 5 or until the peppers are softened.
Next add the chicken, stirring to combine.
This White Chicken Chili recipe calls for two cans of beans. Drain most of the liquid from both cans. Can #1: goes into the pot with the beans whole. Can #2: Mash the beans really well with a fork, potato masher, food processor or immersion blender. The mashed beans will thicken the chili. Add both the mashed beans and the whole beans, the corn and the whole jar of Salsa Verde, mixing it all together.
Next add the chicken stock and lime juice. Put a lid on it and let it simmer about 15 minutes. While the chili is simmering, get the toppings ready because when it’s done, you’ll be ready to dive in. It’s that good.
These are my favorite toppings, but White Chicken Chili is also good with a sprinkle of shredded sharp cheddar cheese, sour cream, plain Greek yogurt or taco chips.
Sprinkle in the fresh cilantro. Taste and adjust salt as you’d like. Enjoy!
- Olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (color of your choice)
- 1 small jalapeno pepper, minced (optional)
- 2 teaspoons of cumin
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 2 1/2 cups of rotisserie or leftover chicken, shredded or rough chopped OR 2 chicken breasts, cooked
- 2 - 15 oz. can of Great Northern beans, partially drained
- 1 1/2 cups of corn, frozen or one 15 oz. can
- 1 - 16 oz. jar of Salsa Verde
- 4 cups of chicken stock
- Juice from one half of a lime
- 1/4 cup of fresh cilantro, minced
- Shredded sharp cheddar cheese
- Sour cream
- Greek yogurt
- In a large pot or Dutch oven, drizzle some olive oil.
- Add the diced onion, jalapeno and bell pepper.
- Season with salt, pepper and cumin.
- Simmer 5-7 minutes or until peppers are softened.
- Stir in the chicken.
- Drain one of the cans of beans and mash them with a fork, potato masher OR in a food processor.
- Add both the mashed beans and the whole beans, corn and Salsa Verde, mixing thoroughly.
- Pour the chicken stock into the pot and combine.
- Squeeze in the lime juice and stir.
- Cover and simmer 15 minutes.
- Add the minced cilantro, blending.
- Taste and adjust salt and pepper, accordingly.
- Shredded sharp cheddar cheese
- Sour cream or plain Greek yogurt
- Taco chips