I saw a news story on TV yesterday with a headline that said: Sweater weather is officially here. They showed a whole poll taken by locals about when they break out their sweaters. It was some serious journalism, that’s for sure!
But it wasn’t wrong. Sweater weather = soup weather in my house. I love making warm and hearty soups in my slow cooker during the winter. My turkey chili is a family favorite. But a few weeks ago I didn’t have a plan for dinner but was really wanting a bowl of hot soup so I had to throw something together quickly. I looked up soup recipes with rotisserie chicken because I happened to have one in the fridge.
This white chicken chili recipe popped up and promised me a quick and delicious dinner. I thought it would be ok not great but made it anyway because I was in a pinch. It turned out better than I expected and everyone in my family had seconds, including Amalia. And she has requested it twice since!
The changes I made to the original recipe were to double the amount of garlic and spices and remove the jalapeño because Amalia doesn’t like anything too spicy. I also blend half of the beans with some broth in a blender (or you could do it with a hand blender) so that the chili comes out a lot thicker and creamier. The texture with the blended beans is hearty but not too heavy.
White Chicken Chili Recipe:
Serves 4
White Chicken Chili Ingredients:
– 1 tablespoon, olive oil
– 1 medium yellow onion, diced
– 6 cloves of garlic, minced (I use a garlic press)
– 2 (15-oz) cans of white beans, rinsed and drained
– 1 (4-oz) can of diced green chiles
– 4 cups of chicken broth
– Juice of 1 lime
– 1 teaspoon, ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon dried oregano
– 2 cups of shredded rotisserie chicken
– 1/3 cup, chopped cilantro
– Salt and black pepper to taste
White Chicken Chili Topping Options:
– Avocado slices
– Shredded cheese
– Sour cream
– Tortilla chips
– Fresh cilantro
White Chicken Chili Directions:
Prep the ingredients: Shred the chicken and place it to the side. Chop the onion and cilantro, mince the garlic and strain the beans.
Blend the beans: Blend one can of the white beans with 1/2 cup of the chicken broth and set it aside.
Start the broth: Sautée the onion in olive oil and stir until it’s translucent (about 5 minutes), add the garlic and green chilis and cook for another minute. Add the broth, cumin, oregano, chili powder, beans (blended and non-blended), chicken, cilantro, salt, and pepper.
Simmer: Simmer on low for 15-20 minutes, stirring occasionally.
Serve: Serve in bowls with whatever toppings you love. I take mine with avocado and tortilla chips. Anel likes sour cream and shredded cheese, and Amalia likes all of the above!
Enjoy!
This sounds so good! I am going to try it this week. Thanks for sharing!
Let me know how it goes! Hope you love it.
Sounds delicious! I’m adding it to my recipe folder! Lately I’ve been boiling and shredding chicken breasts to use in recipes instead of rotisserie chicken (to avoid the sodium and preservatives). It only takes about 10 minutes. I’m sure it comes out quite bland, so I would never serve boiled chicken on its own, but for using in other recipes it’s fast, easy and works well.
Do you ever roast it at home for more flavor? Do you put it in soups like this? I need to try it!
I’m embarrassed to admit I’ve never roasted a whole chicken before. It’s on my list of things to learn how to cook. My mom used to make the most delicious roast chicken. Normally if I’m serving chicken, I’ll just roast breasts or thighs after marinating or brining (highly recommend brining for moisture). Boiling is just the fastest way to cook a breast that I’m going to shred and use in a recipe – it comes out super plain, but if you’re adding it to something like soup (or buffalo chicken dip, a favorite during football season around here) it works! Anyway, I’m trying this soup tonight!
This sounds super yummy!! Could you easily make it vegetarian by taking out the chicken, and do you think you can add extra beans or veggies to fill it out?! Can’t wait to make all the soups and chili’s this fall and winter! 🙂
xx Libby
https://premedwearspearls.blogspot.com/
Totally! You could also add other kinds of beans. Maybe even spinach too!
Making now and smells delicious! When did you add the lime?
Oops I forgot that part! I squeeze it on at the end when I serve it.
No problem! I put half in while simmering and the other wedges while serving. Everyone was a fan, including my 19-month old! Thanks!
I made this tonight. I wish I had doubled the recipe. It was so delicious. I did not add oregano or cumin because I hate them both. It was fine without.
I’m so happy that you liked it! Did you use other spices or just kept them out completely?
I made this today and it turned out great! Similar to another commenter, I boiled chicken instead of using a rotisserie. To add some flavor I cooked it in chicken broth (instead of water) and put in some Herbs de Provence. The chicken itself was super flavorful and really great! And the timing was perfect, as soon as I was done prepping all the dicing and rinising, etc, the chicken was ready. Thanks for the share!
I am going to try this next time. Sounds like a great solution. Did you boil just the breasts/thighs or a whole chicken?
This recipe is amazing. Made it last night and added a diced rib of celery, and 1/2 cup frozen corn. This will be on constant rotation this winter. The optional toppings make it feel more like a meal and something that you can serve to company! Thanks for sharing.
Made this tonight for dinner. A surprise hit with the kids, who don’t usually like chili!