We love a good pot of White Chicken Chili. It’s simple to make and can be adjusted for those who like spice and those who don’t. Pair it with a nice fresh roll lathered with warm butter and it’s a go.
Years ago friends, who are much more foodie than we are, introduced us to this recipe and we we’ve been making it ever since. There are plenty of recipes for this chili on line. This version is how we have adjusted it to suit our needs. i.e. what we have on hand, what we like, and what works for us…it’s simple. The only thing we don’t normally keep on hand is a can of chili peppers,but they are inexpensive to buy.
2 large chicken breasts, cooked and shredded
1 large onion, diced
1 small can chili peppers (find them in the taco section of most grocery stores) OR 1 small can of jalapenos if you like things spicy.
64 oz. chicken broth or stock (I’ve used both)
1 large can White Northern Beans, divided
In a large soup pot add 2 tsp olive oil. Heat on low/medium. Add onions and chili peppers or jalapenos. Cook until onions are translucent.
Add chicken broth or stock and cooked, shredded chicken.
Add 1/2 of White Northern Beans.*
Mix and let simmer.
In the meantime, mash remaining half of beans with a fork or potato masher. Add mashed beans to soup pot.
Let cook until heated through. It’s ready now, or you can leave it on warm and eat it later. This will also work in a crockpot. And it’s even better the day after you make it!
Add a dollop of sour cream to the top for serving.
*If using dried beans, use 4 cups.