White Chicken Chili

Welcome to the world of healthy chili. This chili is wonderful for every season.  The cilantro makes it taste light and refreshing and the addition of Northern beans gives a lovely creaminess without adding to the love handles!  I would strongly suggest doubling or even tripling this recipe because it freezes fabulously.  Enjoy!

I got a lil' picture happy with this one, so I made some of the pic's smaller so it doesn't take your whole day to scroll through!!!

White Chicken Chili


2 T Canola Oil
1 Rotisserie Chicken, meat picked off bones*
1 c chopped onion
3 c chicken stock
2 cans chopped green chiles
3 cans Northern beans*
3 cloves garlic, minced
1 T ground cumin
1 T dried cilantro
1 T dried oregano
1 t crushed red pepper
1/4 c fresh cilantro chopped

*You can buy a ~3lb raw chicken and cook in water to make your own chicken stock and pulled chicken, which I have done, but does not taste much different. You can use almost any white bean but be aware some break down more than others so if your going for the "stew-look" you may want to stick with Northern.

Chop onion and garlic. Drain and rinse beans.

In a large dutch oven or heavy stockpot, warm 2 T oil over medium heat.  Add onion and cook until softened/translucent but not browned.

Add garlic and stir until garlic is warmed and fragrant.  Be careful not to brown garlic.  Stir in cumin, dried cilantro, oregano, crushed red pepper and green chiles. Warm spices through.

Add rinsed beans to pot.  Add chicken broth and allow to come to a simmer.  Add chicken.  Again, allow mixture to come to a simmer and bubble.  Once simmering, reduce heat to low, cover and let simmer for at least 30 minutes but I usually let it go for an hour to make sure the flavors blend and get yummilicious!

At this point, you can either leave the chili "stew-like" or you can do as I do and take 1/4-1/3 of the mixture and whiz it in the blender.

Add fresh cilantro and your done.

I serve with additional cilantro on the top and, if I have it, a dollop of sour cream or shredded Monterey Jack cheese!!!!

WARNING:  This chili, as with most, get's really thick as it sits.  I simply add some chicken stock to the individual bowl I am warming up to get to the consistancy I want.  Water would work too.