I love making delicious soups and stews on a cold, winter weekend day, especially when NFL games are playing in the background. White chicken chili is a family favorite that’s quick and easy to make, requiring very little cooking time. It’s not one of the lightest dishes in my repertoire, but there are ways to slim and trim it down, as noted below.
I like to serve it alongside home-made cornbread.
- 1 medium onion, chopped
- 1 anaheim chili, chopped
- 3 cloves of garlic, minced
- 1 rotisserie chicken
- 3-4 cups of chicken broth (add more broth if you want to lighten it up)
- 1 7-ounce can mild, chopped green chilis
- 1 can white kidney beans
- 1 teaspoon oregano
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 cup sour cream (low fat sour cream will yield a lighter chili)
- 1/2 cup half and half
Step One. In a large saucepan, saute the onion, garlic and green chili about 4-5 minutes. Pull chicken meat off the bone, chop, and add to mixture.
Step Two. Add the chicken broth and stir. Add drained beans, canned chilis, and spices and bring to a boil. Reduce to simmer and let cook about 10 minutes.
Step Three. Just before serving, add half and half and sour cream over low heat. Do not bring to a boil or mixture may separate. As soon as it is heated, it’s ready to eat.
I modified the recipe from http://kitchensimplicity.comwhite-chili.