Name
White bean chicken chili
Jasper's White Bean Rotisserie Chicken Chili
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Time:
40
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Servings:
4-6
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Difficulty:
Easy
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound rotisserie chicken
- 1 (4-ounce) can diced green chilies
- 1 tsp ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1/2 cup frozen corn
- 1/4 cup heavy cream or sour cream (optional, for creaminess)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Shred the rotisserie chicken.
- Heat the olive oil in a large pot over medium heat. Sauté the onion until softened. Then, add the garlic and cook for about a minute.
- Add the chicken, green chilies, cumin, chili powder, smoked paprika, cayenne pepper (if desired), salt and black pepper.
- Stir everything together and cook for 2-3 minutes to allow the spices to bloom.
- Pour in the chicken broth and bring it to a boil. Then, reduce the heat to simmer. Cover the pot and cook for 20 minutes or until the chicken is tender and fully cooked.
- Add the cooked white beans and corn. Simmer for another 10 minutes to allow the flavors to meld together. For a creamier chili, stir in heavy cream or sour cream just before serving.
- Serve the chili hot, garnished with fresh cilantro and a squeeze of lime.
Thank you to Chef Jasper Mirabile Jr. of Jasper's Italian Restaurant in Kansas City, Missouri, for providing this delicious recipe!