Real Recipes From Real Home Cooks ®

fire roasted white chicken chili

a recipe by
Robynne Glenn
Lake Arrowhead, CA

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!

serves 10-12
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For fire roasted white chicken chili

  • 2 Tbsp
    olive oil
  • 1 c
    sweet or yellow onion, diced
  • 5 clove
    garlic, minced
  • 48 oz
    chicken stock
  • 15 oz
    fire roasted green chili salsa (i use herdez)
  • 3 tsp
    ground cumin
  • 1/2 tsp
    cayenne pepper
  • 1 tsp
  • 1 tsp
    dried oregano
  • sm
    juice of 1 lime
  • 4 o5 15 oz can
    great northern beans (puree or mash 1-2 cans)
  • 2 c
    frozen white corn
  • 1-2 c
    sour cream
  • 4-5 c
    cooked shredded chicken breast (i use raw chicken breasts when using my pressure coeker and shred after cooking
  • chopped cilantro
  • shredded monterey jack cheese
  • corn tortilla strips
  • diced avocado

How To Make fire roasted white chicken chili

  • 1
    Heat oil over medium heat in a large Dutch oven. Add diced onions and saute until soft. Add minced garlic and cook 30 seconds.
  • 2
    Add broth, salsa, lime juice, and all seasonings. Add salt and pepper to taste.
  • 3
    Drain beans(optional) add to pot with pureed beans and corn to pot. Simmer 30 minutes uncovered.
  • 4
    Remove 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.
  • 5
    Serve with your choice of toppings. Enjoy!

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