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White Chicken Chili

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Kara

Ingredients

  • 1 14.5-ounce can S&W white beans
  • 1 14.5-ounce can S&W white chili beans
  • 1 tablespoon canola oil
  • 1 medium jalapeño pepper seeds and ribs removed, minced
  • 1 medium Anaheim pepper seeds and ribs removed, minced
  • 1 large red onion chopped
  • 4 garlic cloves minced
  • Salt and freshly ground pepper
  • 1 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • Juice of 1 lime
  • 1 rotisserie chicken skin removed and meat shredded
  • 1/4 cup chopped fresh cilantro
  • Sour cream for topping
  • Tortilla chips for topping

Instructions

  1. Drain and rinse the canned white beans, set aside.
  2. Add the canola oil to a large French oven and heat over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add the cumin (less than 1 Tablespoon if you want to stay on the mild side) and chili powder and continue to sauté for 1 more minute. Pour in the chicken stock and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes. Use an immersion blender, or transfer some of the chili to a blender, to blend to desired consistency.
  3. After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and cilantro.