White Chicken Chili

All of this ice and snow is instigating a chili crave.  I love the traditional red chili with beef, but last night I needed to use up some rotisserie chicken that I had which sent me in the direction of a white chili instead.  I usually pick a rotisserie chicken up once a week to have around for the emergency dinner that I inevitably need.   This a great shortcut that can get dinner on the table in less than 30 minutes. I make enchiladas, tacos, soup, casseroles, pizza and sometimes just eat it plain over a salad. Last night I merged several white chili recipes that I have on file to work with what I had in my pantry.  The result was a flavorful and filling dinner that was on the table in no time!  This would double easily and tastes even better after sitting for a day.

Print Recipe

White Chicken Chili
Serves 3

Ingredients
2 teaspoons olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 tablespoons diced jalapeno peppers (jarred or fresh)
2 cups of shredded chicken
1 can of white cannellini beans, drained and rinsed
3 cups of chicken stock ( low sodium is preferred)
3/4 teaspoon of oregano
1/2 teaspoon salt (less if you are not using low sodium chicken broth)
1/4 teaspoon black pepper
1 tablespoon cornmeal (optional)
2 tablespoons heavy cream (optional)

Directions

1. Heat olive oil over medium heat and saute onion until soft and translucent, about 5 minutes.
2. Add the garlic, cumin, and oregano and saute for one minute, stirring frequently to avoid burning.
3. Add the jalapenos, chicken, beans, and chicken stock  and then turn up the heat to bring it to boil.
4. Once boiling, cover, reduce the heat and simmer for 15 minutes.
5. Mix in the cornmeal and heavy cream and let it simmer 5 more minutes.  
6. Season with salt and pepper.
7. Serve with your desired toppings: chips, cheese, sour cream, cilantro, lime, hot sauce- what ever you like!