White Chicken Chili

Name: White Chicken Chili
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp Olive Oil; 1 large Yellow Onion, chopped; 1 large jalapeño pepper, seeds and ribs removed, finely chopped; 2 tbsp garlic (about 5 cloves), minced; 1 tsp Dried Oregano; 1 tsp Ground Cumin; 0.5 tsp sweet paprika or chili powder; pinch Ground Cayenne Pepper, to taste; 1 tsp kosher salt, (such as Diamond Crystal), to taste plus more; cracked black pepper, freshly; 4 cup Low Sodium Chicken Broth; 2 (15-ounce) cans cannellini beans, rinsed drained; 2 (4-ounce) cans green chiles, diced; 2.5 cup chicken (from 1 roast chicken or rotisserie chicken), cooked shredded; 1 cup fresh or frozen corn kernels; Half a lime, plus lime wedges, for serving; Cheddar or Monterey Jack cheese, pickled jalapeño slices, avocado, sour cream, fresh cilantro and crushed tortilla chips, ( ), shredded diced chopped for serving optional

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples. Made with canned chiles and seeded jalapeños, this chili has a mild heat that can be intensified with the addition of ground cayenne, or by leaving the seeds in the jalapeños. While some white chili recipes call for cream cheese or sour cream to thicken the broth, this one achieves a similar texture by mashing some of the white beans. If you prefer a creamy chili, feel free to stir in a large spoonful of sour cream just before serving. Or, include sour cream with a host of toppings — including crushed tortilla chips, shredded cheese, diced avocado and pickled jalapeños — to make this chili a customizable family favorite.

Allen_Lee

Prep10 min

Cook40 min

Total50 min

Servings4

Difficultyeasy

Dinner / SupperEntrees

Ingredients

2 tbspOlive Oil
1 largeYellow Onion, chopped
1 largejalapeño pepper, seeds and ribs removed, finely chopped
2 tbspgarlic (about 5 cloves), minced
1 tspDried Oregano
1 tspGround Cumin
0.5 tspsweet paprika or chili powder
pinchGround Cayenne Pepper, to taste
1 tspkosher salt, (such as Diamond Crystal), to taste plus more
cracked black pepper, freshly
4 cupLow Sodium Chicken Broth
2(15-ounce) cans cannellini beans, rinsed drained
2(4-ounce) cans green chiles, diced
2.5 cupchicken (from 1 roast chicken or rotisserie chicken), cooked shredded
1 cupfresh or frozen corn kernels
Half a lime, plus lime wedges, for serving
Cheddar or Monterey Jack cheese, pickled jalapeño slices, avocado, sour cream, fresh cilantro and crushed tortilla chips, ( ), shredded diced chopped for serving optional

Instructions

1
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.
2
Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.
3
Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.
4
Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.