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Soup

Soup

White Chicken Chili

19 December, 2017

There’s nothing like a big bowl of chili on cold winter nights in Chicago.  I’ve eaten red chili for years, and never tried making white chili until last year.  Not only was it so easy to make, the taste blew me away.  You can use leftover rotisserie chicken (I get a big rotisserie chicken from Costco and just shred it) and throw in the rest of the ingredients, and you’re done! How easy is that?!?  Perfect for weeknight meals at home.

Serves 6-8

What you need:

2 pounds diced cooked chicken, about 3 cups (white or dark)
1 medium onion, diced
4 garlic cloves, minced
2 (two) 15.5-ounce cans white or Cannellini beans, rinsed and drained
4 cups chicken stock
3 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
8 ounces sour cream
1/2 cup heavy cream
4-ounce can of diced green chilies

Garnish:
sour cream
shredded cheese of your choice
chopped scallions
chopped cilantro
white chili, chili
Heat oil in a heavy-bottomed soup pot over med-high heat, saute onions until slightly browned; add salt, pepper, garlic, cayenne, oregano, and cumin. Continue to cook for a few minutes to until you really start to smell the flavor of the herbs. Add chicken stock, chicken, beans, and green chilies to the pot. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and stir in sour cream, heavy cream, and parsley. Garnish and serve.