Very good white chili recipe. The lime juice gives this a unique savory flavor. Great with crumbled taco chips on top for a change of texture. VERY filling and perfect for a cool fall day.
White Chicken Chili
Yummy.
Ingredients
- 2 cans white beans
- 1 T cooking oil light olive or canola
- 1 medium Jalapeno pepper minced
- 2 medium Pablano peppers chopped
- 1 large onion diced
- 4 garlic cloves minced
- Kosher salt and pepper
- 1 T ground cumin
- 1 1/2 t ground coriander
- 1 t Ancho chili powder
- 4 cups low sodium chicken broth or 4 c water + 4 tsp Jamieson's chicken bouillon
- 2 limes juiced (or 1/4 cup lime juice)
- 1 rotisserie chicken skin removed & meat shredded
- 1/4 c chopped cilantro leaves
- Sour cream or shredded cheese and coarsely crushed taco chips for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a fork or potato masher until chunky. Reserve the beans until needed.
- Add the oil to a large Dutch oven and heat over medium-high heat.
- Add the peppers, onions and garlic, and saute until soft and fragrant, about 5 minutes.
- Season the sauteed vegetables with salt and pepper to taste.
- Add the cumin, coriander and chili powder, and continue to saute for one more minute to toast the spices.
- Stir in the chicken stock and lime juice. Bring to a simmer for 20 more minutes.
- Taste for seasoning and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro, and simmer until heated through, about 5 more minutes.
- If you want a creamier chili, you can add some milk or cream.
- Serve topped with a shredded cheese, crushed tortilla chips and a dollop of sour cream.
- Eat and enjoy!
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