White Chicken Chili
This soup has it all! Or is it soup? Is it chili? Is chili soup? Regardless, whatever this is- it’s delicious. TONS of chicken, beans, roasted corn, green chilis, cheese, etc. It’s basically everything good in a bowl. Make this over the cold months and you (and your family/significant other/friends) will be OBSESSED!
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White Chicken Chili
Ingredients:
Serves 6-8
1 rotisserie chicken, shredded
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
2 cans (4 ounce) diced green chilies
4 cups chicken broth
2 cups frozen corn kernels
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
Salt and pepper to taste
1 cup heavy cream
1 cup sour cream
2 cups shredded Monterey Jack or white cheddar cheese, plus more for topping
1/4 cup chopped fresh cilantro
Juice of 1 lime
For Garnish:
Tortilla strips or chips
Sliced avocado
Additional shredded cheese
Additional sour cream
Chopped fresh cilantro
Lime wedges
Instructions:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-6 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chili powder, cayenne, oregano, cumin, coriander, and paprika- stir. Add in the lime juice, green chilis, chicken broth, frozen corn, both beans and season with salt and pepper. Bring to a boil and then reduce heat and simmer for about 20-30 minutes to allow flavors to meld.
Remove from heat and stir in the heavy cream, sour cream, and shredded cheese. Add chicken & stir again.
To serve, top with chopped cilantro, more cheese, tortilla strips, avocado, and sour cream.
