Ingredients:
- Olive oil
- 1 sweet or yellow onion, diced
- 6-8 cloves of garlic, minced
- 1 tablespoon oregano
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons coriander
- 2 teaspoon onion powder
- 2 teaspoons garlic powder
- Salt & pepper, to taste
- 4 cups chicken broth
- 1 can of green chilis
- 2 cans of butter beans
- 1 can of chickpeas, drained
- 3 cans of great northern beans, drained
- 2 cups shredded chicken, a rotisserie chicken works perfectly
- Chives, finely chopped (I use dried)
- 1 bunch of cilantro, chopped
- 2 limes
- A splash of milk, I used almond
Toppings:
- Shredded cheese, we prefer cheddar
- Sour Cream
- Avocado
- Jalapeños
- Red chili pepper flakes
- Lime
- Tortilla chips
Instructions:
- Heat 2-3 tablespoons of olive oil on medium high in a large pot. Add diced onions. Sauté until translucent then add the minced garlic.
- Once the onions and garlic begin to caramelize, mix in the spices. Cook for 1-2 minutes before pouring in all 4 cups of chicken broth.
- Bring to a boil.
- Stir in beans, green chilis and shredded chicken. Add the juice of one lime, splash of milk and a handful of both cilantro and chives. Stir to combine.
- Turn heat down and allow to simmer for at least 15 minutes. The longer, the better.
- Serve chili in a big bowl and pile on the toppings. I top ours with shredded cheese, sour cream, sliced avocado, jalapeños, cilantro and red chili pepper flakes. Don’t forget tortilla chips for dipping.
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