Today I’m bringing back an all-time favorite chili recipe from the archives: White Chicken Chili.
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I had half of a huge rotisserie chicken leftover from the pot of Cajun Chicken Stew I made this week so this quick and easy chili was in order. I’ve been having to take Baby to the vet on a weekly basis to have her eye checked… it was so nice to throw this together when we got back home. By using a store-bought rotisserie chicken, this recipe comes together in just 30 minutes!
Besides, this recipe was in DIRE need of re-photographing to give it the glory it deserves.
Any kind of soup, stew or chili is always comforting to me. And with all this mess dealing with Baby’s eye for the past 3 months I’ve totally needed it! But the great news is that her ulcer is finally on the mend and hopefully her last visit for her eye will be next week.
There are umpteen topping options for this chili: Shredded cheese, sliced jalapeños, green onions, tortilla chips, corn chips, sour cream, avocado… am I missing any? Enjoy!
Originally published October 1, 2013 and updated February 9, 2017.
- 2 tablespoons olive oil
- 1-1/2 cups chopped yellow onion
- 1 tablespoon fresh minced garlic
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 3 (15.5 ounce) cans Great Northern Beans, drained and rinsed
- 4 cups fully cooked shredded rotisserie chicken
- 4 cups chicken broth
- ¼ cup lime juice
- Salt and pepper, to taste
- ¼ cup chopped fresh cilantro
- Toppings of your choice
- In a large bowl, mash half of the beans with a potato masher or a large fork until beans are a pasty consistency. Set aside.
- Heat olive oil in a large dutch oven or soup pot over medium-high heat. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, stirring constantly (about 3 minutes).
- Add cumin, chili powder, paprika and sauté for an additional minute, stirring constantly.
- Add chicken broth and lime juice. Bring to a simmer.
- Add beans, bean paste and chicken. Stir well to combine and bring back to a simmer. Season with salt and pepper, to taste. Reduce heat to maintain a gentle simmer and cook for 15 minutes.
- Top with fresh chopped cilantro and additional desired toppings.