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:
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!