WHITE CHICKEN CHILI
Servings
10
servingsTotal time
1
hourTender and convenient rotisserie chicken is featured in this comforting chili that’s big on flavor. Our Mojave Garlic Pepper and Chipotle Extra Virgin Olive Oil are the stars of the show, and they really shine alongside the rich cannellini beans and sweet corn. This light and bright version of chili deserves a spot in your recipe folder.
Ingredients
1 yellow onion, diced
1 jalapeno chile, diced
2 cloves garlic, minced
1 Tbsp Mojave Garlic Pepper
1 tsp Ground cumin
1 tsp salt
1/2 rotisserie chicken, shredded
1 cup frozen corn kernels
2 cans cannellini beans
3 cups chicken broth
1/4 cup heavy cream
cilantro, shredded cheese, avocado and tortilla strips for serving
Instructions
- Heat a dutch oven over medium high heat. Drizzle in Chipotle Extra Virgin Olive Oil to coat the bottom. Add in the onion and jalapeno. Cook until the onion has softened, 2 to 3 minutes.
- Add the minced garlic, Mojave Garlic Pepper, ground cumin and salt. Stir to combine. Add in the rotisserie chicken along with the corn, beans, and chicken broth. Stir and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
- Use a spider or slotted spoon to remove about a cups worth of beans. Break them up with the back of a wooden spoon or potato masher. Return to the chili. The mashed beans will help thicken the chili.
- Stir in the heavy cream and simmer for five minutes. Taste and adjust with salt if needed. Serve with the garnishes.
