White Chicken Chili
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Inside: White Chicken Chili
White Chicken Chili has to be one of my favorite cold weather meals. I usually make mine on the stove so it warms my kitchen. While it simmers, you can almost taste the rich flavors from the green chili’s as they marry with the other ingredients. {wiping away drool, now} I also think it would be perfect for a Super Bowl Party.
This is one of those recipes that I don’t have to convert because White Chicken Chili is also naturally gluten-free. It has beans, chicken, green chili’s, garlic, onion, and a few spices. We top ours with tomatoes, avocado, black olives, and anything else that looks good.
White Chicken Chili
I remember the first time I had this chili. I was invited to a ladies luncheon at Bestie’s house and this is what she served. I think I might have even licked my bowl it was that good.
From that day forward, White Chicken Chili has been a family staple – especially on a cold rainy day. I also will admit to making it when the weather isn’t so cold – it’s that good. We just sweat when we eat our soup.
Mild or Spicy
Sometimes I make this really mild and not too spicy. Other times I crank up the heat and add a touch more cayenne to my chili. Either way, it’s de-lish!
I have made this recipe so many different ways. I’ve soaked and cooked my own beans. I’ve used canned beans. I’ve used chili powder instead of cayenne. You name it. It always turns out great.
Here’s my most tried and true version of White Chicken Chili.
Print the recipe here…
White Chicken Chili
White Chicken Chili
Ingredients
- 2 (15 oz.) Cans Great Northern Beans (I prefer Eden because they don't add salt)
- 3-4 C. Shredded Cooked Chicken (leftover from a roasted chicken)
- 4 C. Chicken Broth (I make my own)
- 1 Chopped Onion
- 2 Cloves Garlic (chopped)
- 1 T. Butter
- 1 (4 oz.) Can Hatch Green Chilies
- 2 t. Ground Cumin
- 1 t. ground Mexican Oregano
- 1/4 t. Cayenne Pepper
- Toppings:
- Diced Avocado
- Diced Tomatoes
- Chopped Cilantro
- Sliced Black Olives
- Chopped Green Onions
- Sour Cream
Instructions
- In a large pot (suitable for cooking chili) saute onions and garlic in butter until tender.
- When the veggies are soft, add in the chicken, broth, chili's, and spices.
- Add in the beans straight from the can. Don't drain them because the starch thickens the chili.
- Stir together and simmer on low for about an hour. If it begins to stick to the bottom of the pan, lower or turn off the heat.
- Serve in bowls with your choice of toppings.
Notes
Recipe adapted from Viva Tradiciones. (affiliate)
