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White Chicken Chili
White Chicken Chili - - olive oil, onion (diced), jalapeno pepper (optional ), minced garlic cloves, diced green chile peppers, rotisserie chicken (shredded), chicken broth, great northern white beans, sweet corn (…
Ingredients
- tablespoons
- olive oil
- d:0
- onion
- diced
- jalapeno pepper
- optional
- teaspoons
- minced garlic cloves
- 4- oz can
- diced green chile peppers
- whole
- rotisserie chicken
- shredded
- 32-oz cartons
- chicken broth
- 15.8 oz cans
- great northern white beans
- 15.25 oz can
- sweet corn
- or 1.5 cups frozen
- cup
- sour cream
- can leave out if you don't want dairy
- 1/2
- half & half
- teaspoon
- salt
- pepper
- 1 1/2
- cumin
- garlic powder
- paprika
- Italian Seasoning
Steps
- In a large soup pot or dutch oven, over medium-high heat, saute diced onion and minced garlic. Seed the jalapeños and dice. Add to the skillet with the onion. Saute until softened or onions are translucent. Pour in the cans of diced green chile peppers.
- Pluck chicken off of your rotisserie chicken and shred with a fork. Add the shredded chicken to the pot with the sautéed onion, peppers and garlic.
- Lower the stove top to medium-low heat. In the pot, sprinkle all of the seasonings over the chicken-veggie mix. Toss to combine. Pour in all of the chicken broth. Stir to combine.
- Drain and rinse the white beans and corn. Add the beans and corn to the soup.
- Stir in the sour-cream and half & half.
- Season a little more to taste. Red pepper flakes is good for spice
- Serve into bowls and finish off with fresh lime and cilantro to garnish.