AuthorHeather WallaceCategoryfeather fOOdies, sOupDifficultyBeginnerNeed a quick weeknight meal that will taste like you spent hours cooking?
This white chicken chili only takes twenty minutes to simmer and you can throw it all in one pot which makes for a quick cleanup as well. I love taking my time in the kitchen preparing meals, but recently my schedule has changed with work and I need to adjust my time cooking during the week to be a little bit quicker than normal. With this recipe only taking 20 minutes to simmer and limited prep, it's perfect for me to make on those nights I won't make it home till late.
The first few times making this I used a can of drained Swanson's chicken breast but then decided to try it with a rotisserie chicken from the market, the results were perfection! A little bit of diced avocado on the top is also very good. I used tortilla strips that are for salad toppings but have also used crushed tortilla chips to garnish but you can top your chili however you want...the possibilities are endless!
So the next time you need a quick dinner try this chili instead of stopping for takeout, you won't be disappointed.
In a large dutch oven or stock pot heat 1 tablespoon of olive oil over medium heat, add 2 medium chopped onions and cook until softened and opaque; about 5 minutes.
Add a 48-ounce jar of drained Great Northern beans, 1 cup of Monterey Jack cheese, 2 cups of chicken broth, a 4-ounce can of green chilies, and 1/2 cup of sour cream; stir until combined.
Carve a rotisserie chicken and shred the meat by pulling apart with fingers, place 2 cups of shredded chicken into the pot. Any remaining meat can be reserved for other recipes such as chicken salad sandwiches.
Next mix in 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 1/2 teaspoons dried oregano, and 1/4 teaspoon of white pepper.
Bring to a low boil and reduce heat, simmer for 20 minutes or until heated through.
Ladle into bowls and top with a dollop of sour cream, and sprinkle with green onions, cilantro, and tortilla chips.
Ingredients
Directions
In a large dutch oven or stock pot heat 1 tablespoon of olive oil over medium heat, add 2 medium chopped onions and cook until softened and opaque; about 5 minutes.
Add a 48-ounce jar of drained Great Northern beans, 1 cup of Monterey Jack cheese, 2 cups of chicken broth, a 4-ounce can of green chilies, and 1/2 cup of sour cream; stir until combined.
Carve a rotisserie chicken and shred the meat by pulling apart with fingers, place 2 cups of shredded chicken into the pot. Any remaining meat can be reserved for other recipes such as chicken salad sandwiches.
Next mix in 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 1/2 teaspoons dried oregano, and 1/4 teaspoon of white pepper.
Bring to a low boil and reduce heat, simmer for 20 minutes or until heated through.
Ladle into bowls and top with a dollop of sour cream, and sprinkle with green onions, cilantro, and tortilla chips.