I am a big fan of white chili, but have not been able to find the perfect recipe. This recipe turned out really well, if just a bit too thick (maybe because I didn't really measure out the chicken stock and the chicken). I think I'll keep working with the recipe, but here is the current version:
White Chicken Chili
1 tablespoon olive oil
1 1/2 cups chopped onion
1 4-ounce cans chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
4 cups shredded chicken (I used a rotisserie chicken)
2 tablespoons cider vinegar OR fresh lime juice
optional: 1 tablespoon butter
Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin, cayenne, salt, and pepper. Cook, stirring occasionally, for 5 minutes.
Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add shredded chicken, butter (if using) and vinegar; cook for 5 minutes more. Serve immediately.
Shredded jack cheese
Note: this recipe could easily be dairy free - just leave out the butter (which won't hurt anything!) and don't garnish with cheese or sour cream.
- Adapted from Eating Well