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.