It’s chilly outside and there’s nothing like a good bowl of chili to warm you up! Though I’m a huge fan of traditional red chili (see my favorite Chuckwagon Chili), I absolutely love white chili. When you’re short on time, this chili comes together quickly and is always a hit. When I do have some extra time on my hands, it is totally worth a little extra effort to take it to the next level by poaching the chicken and roasting the peppers (which adds about 20 minutes to the process). I’m hooking you up with both versions. Try one, try all…either way you’re going to love it.
If doing the “I’ve got time” version: Char peppers over the open flame of your gas burner, until they blister and blacken.
If doing the “I’ve got time” version: Reserve one whole pepper and chop the other.
Heat the spices until fragrant 30-45 seconds. Once bloomed, stir spice mix and onion mixture together to combine.
Easy White Chicken Chili
Author: Monica
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Ingredients
I'VE GOT TIME VERSION:
- 2 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced or grated
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼ teaspoon ground coriander
- 1 cup chicken stock
- 1 tablespoon chicken bouillon
- 2 large Anaheim chilies
- 1 jalapeno
- 3-4 cups chicken, cooked, chopped
- 4 cans white beans, drained (I like great northern)
- 1 teaspoon salt or to taste
- ½ cup whipping cream
- ½ cup sour cream
- 1 cup Monterey Jack or Pepper Jack cheese, grated
- Additional shredded cheese, cilantro, pickled jalapenos, green onions, lime wedges for serving.
GOTTA GET IT DONE VERSION:
- 2 tablespoon vegetable oil
- 1 onion chopped
- 1 teaspoon garlic powder
- 1-4 ounce can diced green chili peppers (choose your heat, I would use mild)
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¼ teaspoon ground coriander
- 1 teaspoon salt or to taste
- 1 cup chicken stock
- 1 tablespoon chicken bouillon
- 3-4 cups rotisserie chicken, chopped
- 4 cans white beans, drained (I like great northern)
- ½ cup whipping cream
- ½ cup sour cream
- 1 cup Monterey Jack or Pepper Jack cheese, grated
- Additional grated cheese, cilantro, pickled jalapenos, green onions, lime wedges for serving.
Instructions
I'VE GOT TIME VERSION:
- Char peppers over the open flame of your gas burner, turning every couple of minutes as they begins to blister and blacken. Alternatively, you can throw them all on a foil lined baking sheet. Adjust broiler rack to 8 inches below the heating element and preheat broiler to high. Broil, turning peppers occasionally until they are blackened on all sides and they are blistered and wrinkled all over, 15 to 20 minutes. Once completely charred place on a foil sheet and seal up allowing them to steam for 5 minutes.
- Remove skins. I use the back side of a spoon to scrape the skins right off. Reserve one whole pepper and chop the other.
- In a medium pot, combine chicken stock, raw whole chicken pieces, the stem ends of the peppers and the charred chili skins that you peeled from the roasted peppers. Cook over medium heat for 15 minutes or until chicken is no longer pink.
- Remove chicken to a cutting board and either shred or dice.
- Strain and transfer the stock to a blender. To the blender also add the whole roasted Anaheim chili (include seeds if you like more heat) and chicken boullion. Blend and taste for heat. If you like it hotter add some or all of the roasted jalapeno pepper and blend again.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add onions and garlic, cooking for a couple of minutes. Push the onion mixture to the sides and pour a tablespoon of oil into the center of the pot. Warm the oil and add cumin, oregano, coriander and salt directly to the oil. Stir to form a paste. Heat the spices until fragrant 30-45 seconds. Once bloomed, stir spice mix and onion mixture together to combine. Add the blended chicken stock, chopped chicken, chopped pepper and drained beans to the pot and stir to combine.
- Stir in the cream, sour cream and shredded cheese until melted.
- Serve with additional shredded cheese, cilantro, jalapenos, green onions and lime wedges if desired. Enjoy!
GOTTA GET IT DONE VERSION:
- Shred or dice the rotisserie chicken.
- Place the stock, half of the diced peppers and the chicken bouillon into a blender. Blend.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add onions, cooking for a couple of minutes. Push the onions to the sides and pour a tablespoon of oil into the center of the pot. Warm the oil and add cumin, oregano, coriander, garlic powder and salt directly to the oil. Stir to form a paste. Heat the spices until fragrant 30-45 seconds. Once bloomed, stir spice mix and onion together to combine. Add the blended chicken stock, chopped chicken, diced peppers and drained beans to the pot and stir to combine.
- Stir in the cream, sour cream and shredded cheese until melted. Heat until warmed through.
- Serve with additional shredded cheese, cilantro, pickled jalapenos, green onions and lime wedges if desired. Enjoy!
