White Chicken Chili

This is an easy delicious white chili recipe that can be made with rotisserie chicken to save time on busy weeknights or weekends. This one’s a keeper!

White Chicken Chili

My first taste of White Chicken Chili was a few years ago at a family gathering.  I was very pleasantly surprised at how much I enjoyed it. I say “surprised” because I’m not someone who enjoys food that is heavily spiced with heat to the point that you don’t enjoy it. Spice I welcome, heat from jalapenos, not so much.

I used canned chilies in the recipe instead of jalapenos, if you like heat, you can certainly tweek this recipe with more to suit your tastes.  That’s the beauty of recipes, especially soups, you can make them your own.   If your worrying about whether or not your children would enjoy the spices in the chili, don’t. Adding a dollop of sour cream and stirring it into the chili before serving it to them smooths out the spices and the chilies. It adds a creaminess and richness that’s just amazing.

The toppings you can use to embellish the chili are only limited to your imagination.  Here are just a few:

• Shredded Cheese – Monterey Jack , Cheddar
• Tortilla chips or Strips
• Cornbread
• Avocado
• Spring onions

White Chicken Chili is going on my list of delicious easy recipes to make on a regular basis.  I’d be crazy not to, this one’s a keeper, ENJOY!

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White Chicken Chili

Servings: 6

Ingredients

• 2 cups cooked boneless skinless chicken breast or rotisserie chicken
• 1 Tablespoon olive oil
• 1 medium onion diced
• 4 oz can green chilies undrained
• 1 Teaspoon chili powder
• 1 Teaspoon cumin
• 1 1/4 Teaspoons salt
• 1/4 Teaspoon cayenne pepper
• 1 Teaspoon garlic powder
• 1/2 cup frozen corn, thawed or canned corn drained
• 2 fifteen ounce cans White Northern Beans,drained and rinsed
• 4 cups chicken broth
• 1/4 cup heavy cream
• dollop of sour cream, optional

Instructions

• Place the onion and olive oil into a large saucepan, saute the onion until soft. Add the cooked chicken and spices to the pot, turn a few times to coat the chicken with the spices evenly. 

  Add the corn, beans and chicken stock to the pan. Bring the mixture to a boil, reduce the heat to low and simmer about 20 minutes,  Using the back of a large spoon, break up some of the beans to help thicken the chili. Stir in the cream and serve with your favorite toppings. 

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

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