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Jackie

White Chicken Chili

Yummy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 -6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Add the oil to a large Dutch oven and heat over medium-high heat.
  3. Add the peppers, onions and garlic, and saute until soft and fragrant, about 5 minutes.
  4. Season the sauteed vegetables with salt and pepper to taste.
  5. Add the cumin, coriander and chili powder, and continue to saute for one more minute to toast the spices.
  6. Stir in the chicken stock and lime juice. Bring to a simmer for 20 more minutes.
  7. Taste for seasoning and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro, and simmer until heated through, about 5 more minutes.
  8. If you want a creamier chili, you can add some milk or cream.
  9. Serve topped with a shredded cheese, crushed tortilla chips and a dollop of sour cream.
  10. Eat and enjoy!