White Chicken Chili
posted on April 15, 2011
by Rachel Gurk
People always ask me for this recipe. I got the original recipe from a friend, but have made a lot of changes. We had some friends over last night, so I made this, with cream cheese brownies (that recipe coming soon–working this weekend, but I’ll do my best!). Our friends brought salad, it was a delicious meal! The weather is getting a little warm for this kind of meal, but it still tasted great.
White Chicken Chili
1 medium yellow onion, chopped
1 Tbsp olive oil
at least 8 oz salsa (I use medium)
1 tsp ground cumin
1.5 tsp dried oregano
1/4 tsp ground cayenne pepper
salt and pepper to taste
48 oz jar great northern beans, drained and rinsed
one 15 oz can of black beans, drained and rinsed
one 15.25 oz can of yellow corn, drained
one 14.5 oz can of diced tomatoes, drained
4 chicken breasts, poached (or baked) and cut into cubes
(I used these this time)four 15oz cans of reduced sodium chicken broth (I used 6 cups of homemade broth, you can use bouillon cubes and water, whatever you want. You just want all ingredients to be covered by liquid, but not by a lot. Depends on if you want it more soupy or more like a stew.)
2 cups monterey jack cheese
1) Heat oil in large pot (I used a Dutch oven) over medium-high heat. Saute onion in oil until tender. Add salsa, cumin, oregano, and cayenne pepper.
2) Add northern beans, black beans, corn tomatoes, chicken, and chicken broth. Mix thoroughly, bring to a boil, reduce heat and simmer for one hour. (I’ve made this about a thousand times. You can simmer it for less time, you can simmer it longer. Shoot for an hour, but it won’t be ruined if you don’t have an hour. If you simmer longer, I would recommend adding the corn later so that it doesn’t get tough.)
3) Right before serving, add cheese and stir until melted. (The picture shows the cheese just sprinkled on top. You can do it this way, but it is best when it is melted in. It thickens the chili. It looks prettier sprinkled on top though, so whatever you feel like doing is fine.)
I like to serve with tortilla chips. They are great crumbled on top, or you can use them in place of a spoon! Silverware is overrated.
Verdict: Love this recipe. I make it all the time. I’ve had a lot of chicken chilies and this one is my favorite.
Husband’s take: He also loves it. I think it might be one of his favorites.
Changes I would make: None. You can simplify if you want and leave out the corn, black beans, and tomatoes. This does make a huge pot of chili. I like the corn because it adds a nice little crunch. Add more spices if you like it spicier.
Difficulty:Easy!
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This looks great! I love this recipe. I will have to give it a try :)
This looks amazing! I'm definitely keeping this recipe around! And I love your bowls!
Thanks for sharing a crowd pleaser. It's always good to have a stock pile of those. Can't wait to try it.
Autumn–not bowls, bowl. I only have one. I got it from Salvation Army. Its a little chipped, but I love it. Had to have it. Perfect for lunches :)
my oh my – that looks so wonderful and comforting!
I love chili – it's such a hearty soup that totally works as a meal all on it's own! I love your idea to use chips instead of silverware :).
Oh that looks delicious! This will be on my 'must-make' list next time the temperature dips :)
Thanks everyone!
This looks great!! Thank you for submitting it to this week's BSI!
I love white chicken chili… I actually got turned on to it by Ruby Tuesday's of all places, but I have yet to make it at home!
Love it!! Thanks, will share this link on my post today :)
Thanks Marla!
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This recipe is absolutely DELISH!!!!
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