Enjoy White Chicken Chili for dinner tonight
Make sure you make enough for leftovers, could it even be better the second time around? You bet!
White Chicken Chili has delicious flavored chicken with sweet corn and white beans, spices and topped with cheese and sour cream and chilis make an awesome dinner. Rich, Healthy, easy to make dinner that will fill you up. Great to make ahead or double for a crowd. Need a dish for a pot luck dinner? This is it!
Sometimes you have to make life exciting and change things up. Not your average beef chili. White Chicken Chili is the perfect recipe for a cold winter’s night, Sunday Supper or family dinner with great leftovers to share later in the week.
Time for a change to my usual chili recipe to make this White Chicken Chili recipe. Gluten free if that’s your thing because there is no flour in the recipe. I made mine with pre-roasted Rotisserie chicken to make this a short cut meal either ready in an hour or simmered on the stove to let flavors marry over time, because things that marry should get better over time.
White Chicken Chili serves a crowd
Make this a large recipe for a crowd to share and have again during the week so this recipe feeds a family of six with leftovers to freeze for another cold day, to give away to your guests to save them a night of cooking or for a tasty lunch or Tuesdays dinner with this recipe for White Chicken Chili.
Add a great recipe for Portuguese Sweet rolls for a great combination. Make sure you make enough of these because you will not be able to eat just one, for that reason they should come with a warning.
These rolls are pillowy soft and light in texture. Brush them with butter right out of the oven and when you spread butter on them when you serene them, the butter just melts into the hot rolls and make these wonderfully terrific so you might as well butter two right away. Portuguese Sweet Rolls
Ingredients
Two pre cooked rotisserie chickens with a meat removed and shredded
6 ( 15 oz)cans of white beans, either white butter beans or cannelloni beans according to your preference or whats in your pantry.
three 32 oz containers of chicken stock
two vidalia onions chopped and sautéed until translucent
three cloves of garlic minced
two small cans of green chills ( I like mild)
four (150z) cans of corn
one cup of green onions chopped
three tablespoons of fresh cilantro
two tablespoons of chili powder
one tablespoon of cayenne pepper (add more according to fast and amount of heat you like)
one teaspoon salt
one teaspoon cumin
two tablespoons garlic powder
two tablespoons onion powder
Quick version: After sautéing onion and garlic until translucent add all ingredients to your large stock pot. Heat through on medium heat for one hour.
Simmering version: f you like to cook soups, stews and chills low and slow, heat chili through until almost bubbling and turn onto low heat just until the chili is simmering and cook for 2-3 hours, string occasionally. I think doing it this way adds more depth of flavor and allows all the spices to bring out the great flavors needed for great flavor.
Twenty minutes before serving remove some liquid and add three tablespoons of cornstarch and mix together.
Add back into chili string well to mix together and allow to thicken for twenty minutes.
Serve hot
As with any soup or stew or chili, taste your chili and add extra cayenne if you want more heat. I am a light weight when it comes to spicy so I keep my version lighter. But if you like some like it “hot”- spicy add more according to taste.
Now isn’t that easy and delicious!
White Chicken Chili
Ingredients
- 2 whole rotisserie chickens Two pre cooked with meat removed and shredded
- 90 oz white beans, 6-15 oz canseither white butter beans or cannelloni beans according to your preference or whats in your pantry.
- 96 oz containers of chicken stock
- 2 vidalia onions chopped and sautéed until translucent
- 3 cloves garlic minced
- 2 small green chills I like mild
- 60 oz corn 4-15 oz cans
- 1 cup green onions chopped
- 3 tbs cilantro fresh
- 2 tbs chili powder
- 1 tbs cayenne pepper add more according to fast and amount of heat you like
- 1 tsp teaspoon salt
- 1 tbs cumin
- 2 tbs garlic powder
- 2 tbs onion powder
Instructions
- Quick version: After sautéing onion and garlic until translucent add all ingredients to your large stock pot. Heat through on medium heat for one hour.
- Simmering version: f you like to cook soups, stews and chills low and slow, heat chili through until almost bubbling and turn onto low heat just until the chili is simmering and cook for 2-3 hours, string occasionally. I think doing it this way adds more depth of flavor and allows all the spices to bring out the great flavors needed for great flavor.
- Twenty minutes before serving remove some liquid and add three tablespoons of cornstarch and mix together.
- Add back into chili string well to mix together and allow to thicken for twenty minutes.
- Serve hot
- As with any soup or stew or chili, taste your chili and add extra cayenne if you want more heat. I am a light weight when it comes to spicy so I keep my version lighter. But if you like some like it "hot"- spicy add more according to taste
Nutrition
Here are some other recipes to check out
WELCOME!
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!
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