White Chicken Chili

I wanted to make a warm and comforting dinner tonight to warm us up before trick-or-treating.  I had leftover roasted chicken in the fridge, so I decided to make this easy white chicken chili recipe, which can be thrown together quickly, which is a plus on a busy weeknight, instead of my slow-simmered version that takes hours. I topped ours with fresh avocado, cilantro, cheese, tortilla chips, and hot sauce, and paired it with a Mexican wedge salad. It was a spicy, delicious, and hearty meal that we all enjoyed.

White Chicken Chili

Chili:

• 1 tbsp olive oil
• ½ large yellow onion, diced
• 1 small poblano, seeded and diced
• ½ jalapeno, seeded and diced
• 1 tsp cumin
• ¾ tsp chili powder
• ½ tsp coriander
• ½ tsp paprika
• ½ tsp oregano
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 (4.5 oz) can diced green chiles
• 2 cans white cannellini beans, drained (divided)
• 1 ½ cups of roasted chicken, chopped
• ¼ cup fresh cilantro, chopped + more for garnish
• Sea salt and freshly cracked pepper, to taste

Garnish:

• Avocado
• Fresh cilantro
• Cotija cheese grated
• Tortilla chips
• Hot Sauce

How to Make White Chicken Chili

Heat the olive oil over medium heat in a large Dutch oven or heavy-bottom pan. Add the onions, poblano, jalapeno, cumin, chili powder, coriander, paprika, and oregano, then cook, stirring often, for 3-4 minutes.

Add the minced garlic, and cook, stirring constantly, for 1 minute.

Add the chicken broth, one can of beans, and the green chiles. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.

Mash some of the beans with the back of your spoon.

Add the chicken, the other can of beans, and half of the cilantro; stir well. Simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste, if needed.

Serve with fresh avocado, cilantro, shredded cheese, tortilla chips, and hot sauce, if desired. Enjoy.