It's finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90's last week, but that's the South for you - really unpredictable weather. It's been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner... Spicy White Chicken Chili! It's not too spicy, but it does have a little kick.
All of the cast of characters for this mean - it really couldn't be easier. It's also a one pot wonder so there's not a lot of cleanup after either! This can be a really quick meal to pull together if you decide to use a roast chicken like I do.
I chop one whole yellow onion while it makes me cry and I have to be careful not to cut a finger.
I add 2 tablespoons of oil to a round dutch oven.
(I got my dutch oven at Sam's Club for $40 - and I love it. No need to spend a lot of money!)
I add the onion and garlic to the pan to let it brown.
Once the onion is translucent and the garlic is browned, then I add one can of chicken broth and one can of great white northern beans. During this process sometimes I will get out my emulsion blender to blend the beans and onion together. This also thickens the chili.
If you don't want to do this but you still want to thicken the chili then add a little of cornstarch to water and then add it to the chili. I like chili to be on the thicker side.
While the onions are cooking is when I like to pull apart the roasted chicken. I find it helpful to put on some music during this process - I suggest "Beast of Burden" by The Rolling Stones. It gives you just enough grove to get all the chicken meant off.
Once you have your glorious amount of meat (white and dark to me is the right mix) it's time to dump in the pot! Now remember, I've used my emulsion blender on the onion+chicken broth+one can of white beans mixture.
I then add another 2-3 cans of beans depending on how much I want to make. I added 3 can because I wanted to make a really large pot for sharing. Usually I rinse off the beans before I add them to remove the extra sodium.
Then it's time to add the cumin! This just makes it a little smoky - that extra little, "oh, what's that deliciousness that's been added?"
Now to add the spice! Add 8 oz of salsa verde! I find this to be the 'magic ingredient' I also add black pepper to taste, and any salt if needed. Stir all together and let simmer to all combine.
This chili is topping friendly - cheese and tortilla chips are my favorite, along with avocado, but you could also add some sour cream. Don't limit yourself but ENJOY!
Spicy White Chicken Verde Chili
- 3-4 cups of shredded chicken (one rotisserie chicken, no skin)
- 3-4 cans Great White Northern Beans
- 1 Clove Garlic, chopped
- ½ teaspoon of cumin
- 1 medium white onion, chopped
- 2 cans chicken broth
- 8 oz salsa verde
- 2 tablespoons olive oil
- Heat oil over medium heat
- Add chopped onion and one clove chopped garlic
- Cook until translucent
- Remove onions and garlic from pot into a blender
- Blend onions, garlic and one can of Great White Northern Beans. Blend until pureed.
- Add pureed mixture back into the pot
- Add 2 can of Great White Northern Beans to pot
- Add shredded chicken
- Add one can of chicken broth (wait to see if you might need two depending on how thick you want the chili)
- Add cumin
- Add salsa verde
- Add black pepper to taste
- Let sit & combine
- Top with avocado and tortilla chips and cheese!