I can already tell this is going to be a chili kind of weekend. The air is crisp, the ground is damp and the leaves are falling waaay to quickly. This one pot meal is a family and friends favorite around here…I get asked for the recipe over and over. It’s hearty and absolutely delicious…and it couldn’t be more quick and simple to prepare. We love it served with homemade baked corn tortilla strips (just like in this recipe) and a little green onion on top. Perfect cozy-food.
White Chicken Chili
Notes: This chili is just as good the next day so feel free to make it ahead of time.
2 Tablespoons Olive Oil
1 Large White Onion, diced
6 Cloves Garlic, finely chopped
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Salt
1 Teaspoon Chili Powder
2 Teaspoons Ground Cumin
1 Tablespoon Oregano Leaves
15 Ounce Can Fire Roasted Diced Tomatoes
2-4 Ounce Can Fire Roasted Diced Green Chilies
2-15 Ounce Cans Pinto or Great Northern Beans (I prefer to use one of each)
5 Cups Chicken Stock
3 Cups Shredded Cooked Chicken (rotisserie works great here)
1 Cup Sour Cream
1 Cup Shredded Monterey Jack Cheese
Heat olive oil over medium high heat in a large pot or dutch oven. Add onion and cook, stirring frequently, until softened, about 10 minutes. Add garlic, cayenne, black pepper, salt, chili powder, cumin and oregano and cook, stirring constantly, 1 minute. Stir in tomatoes, chilies and chicken stock and bring to a boil. Once at a boil turn the heat down and simmer for 10 minutes, stirring occasionally. Add the chicken and beans and simmer 10 additional minutes. Add sour cream and cheese and stir until well combined and melted. Season with additional salt and pepper as desired and serve. Serves 6-8.