I challenge you to come up with a more comforting, soul- & body-warming winter meal than chili. Whether it’s Texas-style beef chili, turkey and bean chili, Cincinnati-style spaghetti chili, vegetarian chili, or white chicken chili, this filling one-pot dish is a hands-down favorite of many people during the winter months.
As I mentioned in this post, Sunday is typically the night of the week I devote to making a slow-cooking dinner. Chili is one of my favorite slow-cooking meals to make for many reasons: once all of the ingredients are in the pot, you can forget about it for 1-2 hours; the aroma it emits while cooking is nothing short of intoxicating; although chili warms you up, when prepared healthfully, it doesn’t weigh you down; and there is almost always extra chili in the pot after dinner, which inevitably tastes even better as leftovers.
This recipe marks my first foray into making white chicken chili, and it managed to surpass my high expectations. The rotisserie chicken remained tender and succulent, and the white Northern beans held up surprisingly well during the long simmering process. The slight heat from the jalapeno hot sauce was nicely balanced by the cool Greek yogurt and tart lime juice. If you’re not a fan of cilantro (hi Dad!) feel free to omit it, but it is a tasty & fresh finishing touch for those of you who – like me and John – love the herb.
I’m already excitedly anticipating a steaming bowl of leftover chili for lunch!
White Chicken Chili
Yields 6-8 servings
adapted from Monkey See, Monkey Do…
- 1 Tbsp extra virgin olive oil
- 1 cup chopped onion, about 1 medium
- 4 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
- 1 Tbsp dried coriander
- 2 (4 oz) cans chopped green chiles
- 3 cans Northern beans, drained but not rinsed
- 3 cups reduced sodium chicken stock
- 2-3 cups chopped, skinless rotisserie chicken
- 1 Tbsp jalapeno hot sauce (such as Tobasco), plus more if desired
- Kosher salt and freshly cracked black pepper, to taste
- chopped fresh cilantro, for garnish
- Greek yogurt, for garnish
- lime wedges, for garnish
- Heat oil in a large dutch oven over medium-high heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic and saute for 30 seconds. Add in the cumin, oregano, coriander, and green chiles. Saute for 30 seconds.
- Add beans and chicken stock to pot, bring to a boil. Add in the chicken and hot sauce. Reduce stove heat to low, cover pot, and simmer for 1 1/2 hours.
- Season to taste with salt and pepper, as well as extra hot sauce if desired.
- Serve with fresh cilantro, Greek yogurt, and a squeeze of lime juice.
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