Ingredients
1 whole roitessiere chicken, skin removed and chicken shredded
1 small onion, diced
4 garlic cloves, minced
1 Tbsp olive oil
1 can(s) fire roasted green chilies, undrained (4 oz.)
1 can(s) white shoepeg corn (11 oz.)
2 can(s) cannellini beans, drain and rinse (14 -15 oz.)
2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/2 – 3/4 c whipping cream or half & half (sometimes i use this and other times i omit)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
1/2 c jarred jalapenos, diced (optional) -gives a nice light heat
TOPPINGS FOR YOUR CHICKEN CHILI
green onions, chopped
sour cream
cilantro, fresh
6 lime wedges, for a fresh squeeze of juice
1 chihuahua cheese or monterey jack, shredded
Serves:4 – 6 servings
Prep:15 Min
Cook:45 Min
How to Make White Chicken Chili
Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.
Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too.
Serve with bread or tortilla chips.
From: allrecipes.com
