fire roasted white chicken chili
This chili is wonderful as the weather chills and a hearty meal will hit the spot. I have adapted it for my pressure cooker and made it as written. What I love most is how easy and versatile it is. Adjust your spices too turn up or down the heat. Don't like sour cream? it tastes great without it, just be sure to puree some of the canned great northern beans. Add your toppings and grab a spoon!
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 cup sweet or yellow onion, diced
- 5 cloves garlic, minced
- 48 ounces chicken stock
- 15 ounces fire roasted green chili salsa (i use herdez)
- 3 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- small juice of 1 lime
- 4 o5 15 oz cans great northern beans (puree or mash 1-2 cans)
- 2 cups frozen white corn
- 1-2 cup sour cream
- 4-5 cups cooked shredded chicken breast (i use raw chicken breasts when using my pressure coeker and shred after cooking
- OPTIONAL TOPPINGS
- chopped cilantro
- shredded monterey jack cheese
- corn tortilla strips
- diced avocado
How To Make fire roasted white chicken chili
-
Step 1Heat oil over medium heat in a large Dutch oven. Add diced onions and saute until soft. Add minced garlic and cook 30 seconds.
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Step 2Add broth, salsa, lime juice, and all seasonings. Add salt and pepper to taste.
-
Step 3Drain beans(optional) add to pot with pureed beans and corn to pot. Simmer 30 minutes uncovered.
-
Step 4Remove from heat. Stir in sour cream and cooked shredded chicken. Taste and add more seaasong, if needed. I usually simmer an additional 5-10 minutes after adjusting.
-
Step 5Serve with your choice of toppings. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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