White Bean and Chicken Chili with Roasted Garlic
Servings 4
Equipment
- Large Dutch oven
- Baking Sheet
Ingredients
- 1 head of roasted garlic smashed with a fork
- 1 tbsp olive oil
- ½ yellow onion
- 1 7-oz can of whole green chiles diced
- 1 tsp cumin
- ½ tsp oregano
- Sea salt and freshly cracked pepper to taste
- 4 cups of chicken broth
- 2 cups of roasted chicken chopped
- 1 15-oz can of white beans, rinsed and drained
- 1 15-oz can of white kidney beans, rinsed and drained
- ½ cup of fresh cilantro chopped, divided
Toppings:
- 2-3 corn tortillas cut into strips and baked until crispy
- 2 green onions sliced
- Cotija cheese shredded
- Hot sauce
Instructions
- Roast the garlic (click here for instructions).
- Once the roasted garlic is done, squeeze it out of the husk and smash it with a fork.
- Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring frequently, for 3-4 minutes.
- Add the diced green chiles, cumin, oregano, sea salt, and freshly cracked pepper to taste. Cook for 1-2 minutes, then add the chicken broth, roasted chicken, beans, and half of the cilantro. Simmer on low for 30 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Make the crispy tortilla strips by coating a baking sheet with olive cooking spray, then place the tortilla strips on it and spray them with cooking spray. Season them with sea salt to taste.
- Bake in the oven for 5-7 minutes or until golden brown.
- Finish the chili by tasting and re-seasoning with salt, pepper, oregano, or cumin if needed.
- To serve, ladle the chili into bowls, top with crispy tortilla strips, cotija cheese, and green onions. Enjoy.