What’s Cookin’? White Chicken Chili [Recipe]

White Chicken Chili

8 cups low sodium chicken broth

2 (14.5 oz) cans cannellini (white kidney) beans, rinsed and drained

1 tablespoon olive oil

1 medium yellow onion, diced

1 medium green pepper, seeded and diced

1 jalapeno pepper, seeded and minced

4 cloves of garlic, minced

1 tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

2 chicken breasts, skin removed and meat shredded (you can use rotisserie or smoked chicken)

3/4 cup corn (use fresh corn cut from the cobb when in season)

1/4 cup fresh cilantro

1 tablespoon fresh lime juice

Add the oil to a large soup pot or Dutch oven over medium heat. Add the diced onion, diced & seeded green pepper, and minced & seeded jalapeño pepper and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin and chili powder and continue to cook, stirring frequently.  Add the chicken broth and beans and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded rotisserie chicken, corn, cilantro, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with the remaining salt and lime juice, if necessary. The mixture will thicken as it sits. Serve the chili in individual bowls with a dollop of sour cream, cheese, tortilla strips, sliced avocado, and lime wedges.

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

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