white chicken chili

Name: White Chicken Chili
Yield: 4
Ingredients: 1 - onion, chopped small; 1/2 - breast meat from one rotisserie chicken; 1 teaspoon(s) lemon pepper seasoning; 1 teaspoon(s) cumin seeds; Some - garlic cloves, diced, or garlic powder, to preference; 1 can(s) cannellini beans (or great northern), with liquid (i found in mexican food section); 2/3 can(s) water (use bean can to measure...this can be adjusted; add more if needed while cooking); 1 can(s) diced green chilis; 1-2 teaspoon(s) cumin powder; 2-3 tablespoon(s) lime juice; ## TOPPINGS; - tortilla chips; - pepper jack, monterey jack, cheddar, or mozzarella cheese; grated; ## SERVE WITH MOIST CORNBREAD WITH HONEYLIME BUTTER

(1 RATING)

52 Pinches 2 Photos

C C

Seattle, WA

Updated on Feb 5, 2013

This is basically Beth McDaniels's blue ribbon White Bean Chili, with my family's tweaks. This is just the right amount for a family of two, with some left overs, or my family of four with no leftovers (as long as you have the corn bread to go with it.) See note in directions* It is so tasty, I will probably double this version in the future, so we can have left overs. :) This version uses already cooked rotisserie chicken leftovers, making it very quick if you need it to be. Just cook the onion well before adding the rest of the ingredients, and simmer for as short as you need.

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yield 4 serving(s)

Ingredients

1 - onion, chopped small
1/2 - breast meat from one rotisserie chicken
1 teaspoon lemon pepper seasoning
1 teaspoon cumin seeds
Some - garlic cloves, diced, or garlic powder, to preference
1 can cannellini beans (or great northern), with liquid (i found in mexican food section)
2/3 can water (use bean can to measure...this can be adjusted; add more if needed while cooking)
1 can diced green chilis
1-2 teaspoon cumin powder
2-3 tablespoons lime juice
TOPPINGS
- tortilla chips
- pepper jack, monterey jack, cheddar, or mozzarella cheese; grated
SERVE WITH MOIST CORNBREAD WITH HONEYLIME BUTTER

How To Make white chicken chili

Step 1

In large pot, heat onions, cumin seeds, & garlic, if using fresh (can skip if you plan to simmer for long enough.) Add the rest of the ingredients, bring to a low boil, and simmer on low. Best when left to simmer for a couple hours to let flavors blend, but still tasty if you are in a rush. Taste & feel free to add some black pepper, or more lime or cumin, if you'd like.

Step 2

While it is simmering, bake the "moist cornbread with HoneyLime butter" recipe I also have posted. It is worth it! You can always add sweet white corn to the chili, if you'd like...which I'd recommend if you aren't baking the cornbread.
Step 3

* I now use a large onion, 1/2 of all the meat (not just breast) from a rotisserie chicken, and 2 cans of the beans...which gives us the right amount of left overs.
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