White Chicken Chili
White Chicken Chili is another quick and easy chili for one of those weekday meals. This recipe has been in our family for at least three decades and is a regular on our Fall menu. The best thing about this chili is that it is super easy to make but is filling and full of flavor.
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Servings: 6
Ingredients
- 1 tbsp olive oil
- 2 cups white or yellow onion (about 2 medium onions) diced
- 4 cloves garlic minced
- 2 4 oz cans green chilis diced
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 2 tsp dried cilantro
- 4 cups chicken broth
- 2 16 oz cans great northern beans undrained
- 1 whole rotisserie chicken deboned and shredded
- 4 cups Monterey Jack Cheese grated
- 1 bunch fresh cilantro chopped for garnish
Instructions
- Heat olive oil in large Dutch oven or sauce pot over medium-high heat
- Add onion, cook until translucent
- Add garlic and green chilis, cook for 3 minutes
- Add cumin, oregano, salt, red pepper flakes, and dried cilantro; stir for 2 minutes
- Add chicken broth and beans, stir to mix; simmer over medium-low heat for 20 minutes, stirring occasionally
- Taste and season as needed
- Reduce heat to low; add chicken and cheese, stir until cheese is melted
- Serve with sour cream, tortilla strips, and fresh cilantro
Notes
I like to use a block of Monterey Jack cheese and grate it myself. The shredded cheese you buy at the store does not seem to melt all that well.
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