Of all the chili recipes I’ve ever tried, this is my favorite. Chicken and white beans in a savory green chile and onion broth….Mmmm! And it doesn’t have to simmer all day…15 minutes and dinner is on the table. Using a rotisserie chicken is the best option because it’s pre-cooked AND will already have unbelievable flavor! Several components of this recipe can be adjusted the way you like it: use more or less of the garlic, cayenne (for even more heat add jalapenos), and broth. Optional garnishes include fresh cilantro, Cheddar cheese, and green onions. This hearty albino chili will warm your toes and sooth your soul.
INGREDIENTS
2 Tbsp. extra virgin olive oil
2 medium onions (red, white, or yellow), diced
4 cloves garlic, minced
2 4-oz cans diced mild green chiles
2 4-oz cans diced mild green chiles
2 tsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper (adjust according to desired heat)
3 cans Great Northern beans, drained and rinsed
1 whole rotisserie chicken or 4 chicken breasts, cooked and shredded
8 cups chicken broth (use more or less depending on how thick you want your chili)
cilantro, dried or fresh (optional)
green onion, sliced for garnish
Cheddar or Monterey Jack cheese, shredded for garnish
salt and pepper, to taste
2 tsp. oregano
1/4 tsp. cayenne pepper (adjust according to desired heat)
3 cans Great Northern beans, drained and rinsed
1 whole rotisserie chicken or 4 chicken breasts, cooked and shredded
8 cups chicken broth (use more or less depending on how thick you want your chili)
cilantro, dried or fresh (optional)
green onion, sliced for garnish
Cheddar or Monterey Jack cheese, shredded for garnish
salt and pepper, to taste
DIRECTIONS
1. Heat oil in a large pot over medium heat. Saute onions until translucent. Add garlic and cook for 1 minute. Stir in green chiles, cumin, oregano, and cayenne pepper (and cilantro if you are using dried).
2. Add 6 cups of chicken broth, beans, and chicken. Bring to a boil, then reduce heat and simmer for at least 15 minutes. Add more chicken broth to achieve desired thickness. Season with salt and pepper.
3. Garnish with green onion, cheese, and cilantro. Serve hot.
Serves 8.
(Loosely adapted from All Recipes)
Amelia- Thanks for taking the time to leave a comment- I’m so glad you find the recipes easy to follow and have found a few you like! This chili has always been one of our favorites!
I follow your blog all the time, and love the recipes, though never comment. I think you should know, you make it super easy – for an inexperienced person such as myself.
Just made this for dinner tonight, and followed it to the T- even the rotisserie chicken (amazing suggestion!) except for the green chili’s because my grocery store didn’t have in the can, so I chopped 3 instead.
I had to comment, now i’m off to make the pumpkin bars with cream cheese frosting!
Thank you and keep them coming!!!