Recipe Box

White Chicken Chili

Fall has officially arrived!

Sort of, the high this week is 77 and I’m really disappointed, but for a solid week we had cooler temps and lots of rain which made me really excited to not be stuck inside dying of 90 degree weather with 90% humidity.

With fall I begin to pull out my favorite comfort food recipes. I love one pot meals full of filling ingredients that I can live off of the leftovers for a few days. This White Chicken Chili does not disappoint. In fact Joseph calls this his favorite, which is shocking considering I can barely get an opinion on food from that man, he never feels strongly about meals I make (which has caused me to question my cooking abilities and favorite recipes) and typically always responds with “It’s good”. Ever since discovering this I have been on the hunt to find more recipes that elicit the same response.

Seriously, when I make this both of us will gladly eat it for breakfast, lunch, and dinner. It is that good!

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Altogether this meal takes about 45 minutes, it depends on how long it takes for you to prep and how long it takes for your stove to bring it to a boil (in our new house it takes about an hour to complete because our electric stove is atrocious and takes twice as long to do anything).

This could also do well in a crockpot, but I have yet to try it because it is super easy to just whip up at the end of the day. If you do try it, leave out the creams and add them just as you are about to serve.

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You can also alter it to fit your tastes, but honestly try it once and then decide! The last time I made it I had extra broth and just threw it all in, making for more liquid and a more soup like consistency. All of which never compromised the flavor! I also used bigger cans of beans because that’s what I accidentally purchased. The larger sized cans were too much bean for me, but I wasn’t going to waste them and 1 can wasn’t enough. I hate beans, but even with the extra I can’t get enough of this recipe!

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White Chicken Chili

Ingredients

  • 1 Rotisserie Chicken (shredded)
  • 1 half large sweet onion
  • 2 cloves garlic, chopped
  • 2 cans great Northern Beans
  • 1 (14.5 oz) can chicken broth
  • 1 small-medium poblano pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp pepper
  • ¼ tsp cayenne/crushed red pepper
  • 1 C sour cream
  • ½ C heavy whipping cream

 

Directions

Mix everything except creams into a large pot

Bring to a boil

Simmer 30 min

Remove from heat, stir in sour cream and whipping cream

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That’s it! Simple, easy, fast, and very delicious!

I’ve doubled this recipe and fed around 15 people with a few having seconds. It depends on the crowd, bowl size, and if you are serving sides. My large pot can hold a double batch, and the single batch feeds us for 1 dinner and lunch leftovers for a few days.

:: If you make this let me know how you enjoyed it, and if you put your own twist on it leave a comment so I can try it!

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