Saturday, August 15, 2009

White Chicken Chili

I'm in a rotisserie chicken phase and have been looking for quick and easy recipes to use it up. This one was FABULOUS! More like a hearty soup than a chili, it is very filling and VERY health-conscious.
  • 1 Tbsp. canola oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 15 oz. cans cannellini beans, drained and rinsed
  • 1 15 oz. can navy beans, drained and rinsed
  • 3 cups cooked, diced Rotisserie chicken meat
  • 1 4 oz. can diced green chiles
  • 1/4 tsp. cayenne pepper
  • 2 tsp. cumin
  • 1 tsp. oregano
  • kosher salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese (optional)
  • 4 sliced green onions (optional)

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes. Top with cheese and green onions.

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