White Chicken Chili

This easy chili comes together quickly, thanks to rotisserie chicken or leftover roast chicken and an ingredient list that leans heavily on pantry staples.

Original recipe source

Cook time: 40 minutes

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 1 jalapeño pepper seeds and ribs removed, finely chopped
• 2 tablespoons garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoon sweet paprika or chili powder
• 0 cayenne pepper pinch, to taste
• 1 teaspoon kosher salt plus more to taste
• 0 black pepper freshly cracked
• 4 cups low-sodium chicken broth
• 30 ounces cannellini beans rinsed and drained
• 8 ounces diced green chiles with liquid
• 2.5 cups shredded chicken cooked, from 1 roast chicken or rotisserie chicken
• 1 cup corn kernels fresh or frozen
• 0.5 lime juiced

Instructions

1. In a large Dutch oven or pot, heat the olive oil over medium heat.
2. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes.
3. Add the garlic, oregano, cumin, paprika, cayenne, salt and a few grinds of black pepper, and cook for 1 minute, until fragrant.
4. Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat.
5. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes.
6. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.
7. Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes.
8. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.
9. Serve the chili in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh cilantro, and/or crushed tortilla chips.