Tuesday, October 2, 2018

White Chicken Chili - Delicious!

Adapted from: Averie Cooks' recipe! Click here to see original recipe!

Easy 30-Minute Homemade White Chicken Chili


INGREDIENTS:

  • 3 tablespoons olive oil
  • 3 cups sweet yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper diced very small
  • 7 to 8 ounces canned green chiles, don’t drain
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (could use a store bought rotisserie chicken or roast or cook your own chicken in a skillet)
  • two 15-ounce cans white kidney beans, drained and rinsed 
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • Garnishments: tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream (all optional)
DIRECTIONS:

  1. To a large stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften.
  3. Add the garlic and sauté for 1 to 2 minutes.
  4. Add the chicken broth, chicken, beans , lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 7 to 10 minutes.
  5. Add the cilantro and boil 1 minute.
  6. Serve. Add optional garnishments: tortilla strips, chips, crackers, avocado, cheese and/or sour cream; serve immediately. 
  7.  *Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.*

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