Like my vegetarian chili, this white chicken chili can be easily made in the crock pot. Just put in all the ingredients, stir, and cook on low for 4-6 hours.
Or make it on the stove in a dutch oven. Check out my article on shopping for dutch ovens for my personal favorite.
White Chicken Chili Recipe
- 1 Tbsp. canola oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 2 15 oz. cans cannellini beans, drained and rinsed
- 1 15 oz. can navy beans, drained and rinsed
- 3 cups cooked, diced Rotisserie chicken meat
- 1 4 oz. can diced green chiles
- 1/4 tsp. cayenne pepper
- 2 tsp. cumin
- 1 tsp. oregano
- kosher salt and pepper to taste
- 1 cup shredded Monterey Jack cheese (optional)
- 4 sliced green onions (optional)
Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes.
Garnish with shredded cheese and onions and serve with sweet cornbread.
Serves 8.
Per serving: 310 calories, 5 g fat, 45 mg cholesterol, 37 g carbohydrate, 9 g fiber, 30 g protein, 4% Vitamin A, 12% Vitamin C, 13% calcium, 29% iron
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