Description
A thick and creamy white chili featuring tender rotisserie chicken, creamy beans, and zesty green chiles, perfect for chilly evenings.
Ingredients
- 1 pound rotisserie chicken, shredded
- 1 medium chopped onion
- 1 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 cans (15-ounce) Great Northern beans, drained and rinsed
- 14 1/2 ounces chicken broth
- 2 cans (4-ounce) diced green chiles
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add in the chopped onion and sprinkle with garlic powder. Sauté until the onions become translucent.
- Stir in the shredded chicken, drained beans, chicken broth, diced green chiles, and all the spices including salt, oregano, cumin, pepper, and cayenne.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
- After simmering, remove the pan from the heat and mix in the sour cream and heavy cream until well combined. Serve with optional toppings like shredded cheese, tortilla chips, green onions, lime wedges, or sliced jalapenos.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months. Reheat slowly on the stove over low heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American