WHITE CHICKEN CHILI

White Chicken Chili image

This is the perfect chili for a cool, rainy day or during a pre-game tailgate. It's perfectly seasoned and filled with juicy pieces of chicken. The bits of corn give a pop of sweetness while the jalapenos bring the heat. Everyone has their take on white chicken chili and we really liked Kim's recipe. You'll want to add this to...

Provided by Kimberly Biegacki

Time 1h

Number Of Ingredients 20

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Ingredients

1 whole roitessiere chicken, skin removed and chicken shredded
1 small onion, diced
4 garlic cloves, minced
1 Tbsp olive oil
1 can(s) fire roasted green chilies, undrained (4 oz.)
1 bag(s) white shoepeg corn, frozen (14 oz.)
2 can(s) cannellini beans, rinsed & drained(14 -15 oz.)
2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/2 - 3/4 c whipping cream or half & half (sometimes i use this and other times i omit)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
1/2 c jarred jalapenos, diced (optional) -gives a nice light heat
salt & pepper, to taste
TOPPINGS FOR YOUR CHICKEN CHILI
green onions, chopped
sour cream
cilantro, fresh
6 lime wedges, for a fresh squeeze of juice
1 chihuahua cheese or monterey jack, shredded

Steps:

1. Saute your onions and garlic in the olive oil for 5 to 7 minutes.
2. Meanwhile, heat your chicken broth up to medium. I would use 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup.
3. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, and oregano. If using the jalapenos add them. Determine if you need more broth or add some water to make less thick. Then cook for 1/2 hour to 45 minutes.
4. Next, add your cream (if desired) and began plating.
5. Add to your bowl of chili the chihuahua cheese which melts really easily. Add green onions, cilantro, and a lime wedge on the side for additional flavor squeeze in the lime too. Serve with bread or tortilla chips.
6. Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( https://www.justapinch.com/recipes/side/vegetable/spicy-crunchy-bacon-pea-salad.html) and some mini appetizers (https://www.justapinch.com/recipes/main-course/chicken/mini-curried-chicken-salad-cups.html?p=2) too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUM
7. 10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
8. April 27th, 2015 --- Made a double batch of chili for a church event. The Crock Pot was cleaned empty by the end of the night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.

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