White Chicken Chili
|Serves:||4 - 6 servings|
|Cooking Method:||Stove Top|
|1||whole roitessiere chicken, skin removed and chicken shredded|
|1 small||onion, diced|
|4||garlic cloves, minced or 1 tbsp|
|1 Tbsp||olive oil|
|1 can(s)||fire roasted green chilies, the whole can undrained (4 oz.)|
|1 can(s)||white shoepeg corn (11 oz.)|
|2 can(s)||cannellini beans, drain and rinse (14 -15 oz.)|
|2 can(s)||chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)|
|1/2 - 3/4 c||whipping cream or half and half (sometimes i use this and other times i omit)|
|1 1/2 tsp||coriander|
|1/2 c||minced or diced jalapenos (optional) ---gives it a nice light heat|
GARNISH OR AS WE WOULD SAY TOPPINGS
FOR YOUR CHICKEN CHILI
|green onions, chopped|
|cilantro or parsley|
|6||lime wedges, for squeezing juice on top|
|1||shredded chihuahua cheese or monterey jack|
This is my all time favorite chili to make and I really didn't have a recipe for it because I make it with what I have in the cupboard. So I finally sat down and wrote up what I put in it.
Years ago I can still remember having my first bowl of White Chicken Chili and I fell in love. Over time and getting myself into the kitchen to cook I worked on my own recipe. My husband loves this Chili too but when I make and know he is eating I have to omit the corn but other than that this is truly a comfort chili and great for the fall weather.
LOVE, LOVE, LOVE this Chicken Chili!
This is the perfect meal for a cool, rainy day or during a pre-game tailgate!
Serve with bread or tortilla chips.